• search hit 1 of 1
Back to Result List

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.

Download full text files

Export metadata

Additional Services

Share in Twitter Search Google Scholar
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
Institutes:FH Aachen / Fachbereich Chemie und Biotechnologie
FH Aachen / Fachbereich Medizintechnik und Technomathematik
FH Aachen / INB - Institut für Nano- und Biotechnologien
collections:Verlag / Wiley-VCH
Open Access / Hybrid
Licence (German):License LogoCreative Commons - Namensnennung-Nicht kommerziell-Keine Bearbeitung