Microbial Sensor for Estimating Organic Acids in Wine

A microbial sensor based on an oxygen electrode and the microorganism Pseudomonas putida was developed in order to determine fixed acids, such as L-malic acid, succinic acid and L-lactic acid, in wine. The carbon source used in cultivating the microorganism affected the selectivity of the sensor to...

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Veröffentlicht in:	Analytical Sciences 1995/12/10, Vol.11(6), pp.941-945
Hauptverfasser:	UKEDA, Hiroyuki, YAMAMOTO, Nobuya, SAWAMURA, Masayoshi, KUSUNOSE, Hirozo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries flow injection analysis Food industries Fundamental and applied biological sciences. Psychology L-lactic acid L-malic acid Microbial sensor succinic acid wine Wines and vinegars
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