Article

Amperometric biosensor for lactate analysis in wine and must during fermentation

Laboratory of Biomolecular Electronics, Institute of Molecular Biology and Genetics, National Academy of Sciences of Ukraine, 150 Zabolotnogo Str., Kyiv 03143, Ukraine; Ecole National Superiere des Mines, Saint-Etienne, France; Claude Bernard University Lyon 1, Villeurbanne, France
Materials Science and Engineering: C 01/2008; DOI: 10.1016/j.msec.2007.10.038
Source: OAI

ABSTRACT A lactate oxidase-based amperometric biosensor is designed for lactate determination. Two methods of lactate oxidase immobilization on the surface of commercial SensLab platinum printing electrodes are compared. The sensor with lactate oxidase immobilized by physical adsorption in Resydrol polymer is shown to have both narrower dynamic range (0.004–0.5 mМ lactate) and higher sensitivity (320 nA/mM) as compared with that immobilized in poly(3,4-ethylenedioxythiophene) by electrochemical polymerization (0.05–1.6 mM and 60 nA/mM respectively). The operational stability of the biosensors developed is studied; the immobilization method is shown to be of no influence. The lactate content in wine and in wine material during fermentation is analyzed. The data obtained by amperometric lactate biosensor correlated with those of standard chromatography. The biosensor developed can be used in food industry for control and optimization of process of wine fermentation as well as for control of wine quality.

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