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Capacitive field‐effect biosensor applied for the detection of acetoin in alcoholic beverages and fermentation broths

  • 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.

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Author:Melanie Jablonski, Felix Münstermann, Jasmina Nork, Denise MolinnusORCiD, Lukas Muschallik, Johannes BongaertsORCiD, Torsten WagnerORCiD, Michael Keusgen, Petra SiegertORCiD, Michael Josef SchöningORCiD
Parent Title (English):physica status solidi (a) applications and materials science
Place of publication:Weinheim
Document Type:Article
Year of Completion:2021
Date of the Publication (Server):2021/01/25
Tag:acetoin; acetoin reductase; alcoholic beverages; biosensors; capacitive field-effect sensors
Length:7 Seiten
Corresponding author: Melanie Jablonski
Institutes:FH Aachen / Fachbereich Chemie und Biotechnologie
FH Aachen / Fachbereich Medizintechnik und Technomathematik
FH Aachen / INB - Institut für Nano- und Biotechnologien
open_access (DINI-Set):open_access
collections:Verlag / Wiley-VCH
Open Access / Hybrid
Geförderte OA-Publikationen / DEAL Wiley
Licence (German): Creative Commons - Namensnennung-Nicht kommerziell-Keine Bearbeitung