TY  - JOUR
A1  - Molinnus, Denise
A1  - Muschallik, Lukas
A1  - Gonzalez, Laura Osorio
A1  - Bongaerts, Johannes
A1  - Wagner, Torsten
A1  - Selmer, Thorsten
A1  - Siegert, Petra
A1  - Keusgen, Michael
A1  - Schöning, Michael Josef
T1  - Development and characterization of a field-effect biosensor for the detection of acetoin
JF  - Biosensors and Bioelectronics
N2  - A capacitive electrolyte-insulator-semiconductor (EIS) field-effect biosensor for acetoin detection has been presented for the first time. The EIS sensor consists of a layer structure of Al/p-Si/SiO₂/Ta₂O₅/enzyme acetoin reductase. The enzyme, also referred to as butane-2,3-diol dehydrogenase from B. clausii DSM 8716T, has been recently characterized. The enzyme catalyzes the (R)-specific reduction of racemic acetoin to (R,R)- and meso-butane-2,3-diol, respectively. Two different enzyme immobilization strategies (cross-linking by using glutaraldehyde and adsorption) have been studied. Typical biosensor parameters such as optimal pH working range, sensitivity, hysteresis, linear concentration range and long-term stability have been examined by means of constant-capacitance (ConCap) mode measurements. Furthermore, preliminary experiments have been successfully carried out for the detection of acetoin in diluted white wine samples.
Y1  - 2018
U6  - http://dx.doi.org/10.1016/j.bios.2018.05.023
VL  - 115
SP  - 1
EP  - 6
PB  - Elsevier
CY  - Amsterdam
ER  - 
TY  - JOUR
A1  - Welden, Melanie
A1  - Severins, Robin
A1  - Poghossian, Arshak
A1  - Wege, Christina
A1  - Bongaerts, Johannes
A1  - Siegert, Petra
A1  - Keusgen, Michael
A1  - Schöning, Michael Josef
T1  - Detection of acetoin and diacetyl by a tobacco mosaic virus-assisted field-effect biosensor
JF  - Chemosensors
N2  - Acetoin and diacetyl have a major impact on the flavor of alcoholic beverages such as wine or beer. Therefore, their measurement is important during the fermentation process. Until now, gas chromatographic techniques have typically been applied; however, these require expensive laboratory equipment and trained staff, and do not allow for online monitoring. In this work, a capacitive electrolyte–insulator–semiconductor sensor modified with tobacco mosaic virus (TMV) particles as enzyme nanocarriers for the detection of acetoin and diacetyl is presented. The enzyme acetoin reductase from Alkalihalobacillus clausii DSM 8716ᵀ is immobilized via biotin–streptavidin affinity, binding to the surface of the TMV particles. The TMV-assisted biosensor is electrochemically characterized by means of leakage–current, capacitance–voltage, and constant capacitance measurements. In this paper, the novel biosensor is studied regarding its sensitivity and long-term stability in buffer solution. Moreover, the TMV-assisted capacitive field-effect sensor is applied for the detection of diacetyl for the first time. The measurement of acetoin and diacetyl with the same sensor setup is demonstrated. Finally, the successive detection of acetoin and diacetyl in buffer and in diluted beer is studied by tuning the sensitivity of the biosensor using the pH value of the measurement solution.
Y1  - 2022
U6  - http://dx.doi.org/10.3390/chemosensors10060218
SN  - 2227-9040
N1  - This article belongs to the Special Issue "Nanostructured Devices for Biochemical Sensing"
VL  - 10
IS  - 6
PB  - MDPI
CY  - Basel
ER  - 
TY  - JOUR
A1  - Jablonski, Melanie
A1  - Münstermann, Felix
A1  - Nork, Jasmina
A1  - Molinnus, Denise
A1  - Muschallik, Lukas
A1  - Bongaerts, Johannes
A1  - Wagner, Torsten
A1  - Keusgen, Michael
A1  - Siegert, Petra
A1  - Schöning, Michael Josef
T1  - Capacitive field‐effect biosensor applied for the detection of acetoin in alcoholic beverages and fermentation broths
JF  - physica status solidi (a) applications and materials science
N2  - An acetoin biosensor based on a capacitive electrolyte–insulator–semiconductor (EIS) structure modified with the enzyme acetoin reductase, also known as butane-2,3-diol dehydrogenase (Bacillus clausii DSM 8716ᵀ), is applied for acetoin detection in beer, red wine, and fermentation broth samples for the first time. The EIS sensor consists of an Al/p-Si/SiO₂/Ta₂O₅ layer structure with immobilized acetoin reductase on top of the Ta₂O₅ transducer layer by means of crosslinking via glutaraldehyde. The unmodified and enzyme-modified sensors are electrochemically characterized by means of leakage current, capacitance–voltage, and constant capacitance methods, respectively.
KW  - acetoin
KW  - acetoin reductase
KW  - alcoholic beverages
KW  - biosensors
KW  - capacitive field-effect sensors
Y1  - 2021
U6  - http://dx.doi.org/10.1002/pssa.202000765
SN  - 1862-6319
VL  - 218
IS  - 13
PB  - Wiley-VCH
CY  - Weinheim
ER  -