Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths

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...

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Bibliographic Details
Published in:Physica status solidi. A, Applications and materials science Vol. 218; no. 13
Main Authors: Jablonski, Melanie, Münstermann, Felix, Nork, Jasmina, Molinnus, Denise, Muschallik, Lukas, Bongaerts, Johannes, Wagner, Torsten, Keusgen, Michael, Siegert, Petra, Schöning, Michael J.
Format: Journal Article
Language:English
Published: Weinheim Wiley Subscription Services, Inc 01-07-2021
Subjects:
acetoin
acetoin reductase
Alcoholic beverages
Aluminum
Biosensors
Broths
Capacitance
capacitive field-effect sensors
Crosslinking
Enzymes
Fermentation
Leakage current
Reductases
Silicon dioxide
Tantalum
Tantalum oxides
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Summary: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. A field‐effect acetoin biosensor modified with the enzyme acetoin reductase (Bacillus clausii DSM 8716T) is applied for the detection of acetoin in beer, red wine, and fermentation broth samples. The enzyme is immobilized via a cross‐linker on the transducer layer of an electrolyte–insulator–semiconductor (EIS) sensor consisting of an Al/p‐Si/SiO2/Ta2O5 layer structure.
Bibliography:Correction added on 9 February 2021, after first online publication: FH Aachen Institut fur Nano‐ und Biotechnologien was added for Melanie Jablonski.
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ISSN:1862-6300
1862-6319
DOI:10.1002/pssa.202000765