Refine
Document Type
- Article (3)
- Conference Proceeding (1)
- Report (1)
Has Fulltext
- yes (5) (remove)
Keywords
- Biosensor (1)
- I3S 2005 (1)
- International Symposium on Sensor Science (1)
- acetoin (1)
- acetoin reductase (1)
- alcoholic beverages (1)
- biosensors (1)
- capacitive field-effect sensors (1)
- enzymatic biosensor (1)
- penicillin (1)
- penicillinase (1)
- photoelectrochemistry (1)
- titanium dioxide photoanode (1)
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.