%0 Journal Article
%A Jablonski, Melanie
%A Münstermann, Felix
%A Nork, Jasmina
%A Molinnus, Denise
%A Muschallik, Lukas
%A Bongaerts, Johannes
%A Wagner, Torsten
%A Keusgen, Michael
%A Siegert, Petra
%A Schöning, Michael J.
%T Capacitive Field‐Effect Biosensor Applied for the Detection of Acetoin in Alcoholic Beverages and Fermentation Broths
%J Physica status solidi / A
%V 218
%N 13
%@ 0031-8965
%C Weinheim
%I Wiley-VCH
%M FZJ-2021-05918
%P 2000765 -
%D 2021
%X 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.
%F PUB:(DE-HGF)16
%9 Journal Article
%U <Go to ISI:>//WOS:000613230400001
%R 10.1002/pssa.202000765
%U https://juser.fz-juelich.de/record/904348