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Cyanide determination in fruit brandies by an amperometric biosensor with immobilised Saccharomyces cerevisiae

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Abstract.

A microbial sensor consisting of immobilised Saccharomyces cerevisiae and an oxygen electrode was applied to determine cyanide content in samples of fruit brandies. The results obtained by biosensor measurements were compared by ISE-potentiometry. The average recovery was 97.8% with standard deviation of 6.8%. This microbial sensor was reused for hours daily (strongly depending on the determined total cyanide concentration).

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Authors and Affiliations

  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia , , , , ,

    Željka Filipović-Kovačević & Miroslav Mikšaj

  2. Podravka d.d., Koprivnica, Croatia, , , , ,

    Dean Šalamon

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  1. Željka Filipović-Kovačević
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  2. Miroslav Mikšaj
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  3. Dean Šalamon
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Filipović-Kovačević, Ž., Mikšaj, M. & Šalamon, D. Cyanide determination in fruit brandies by an amperometric biosensor with immobilised Saccharomyces cerevisiae. Eur Food Res Technol 215, 347–352 (2002). https://doi.org/10.1007/s00217-002-0564-4

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  • DOI: https://doi.org/10.1007/s00217-002-0564-4

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