Biosensors as Analytical Tools in Food Fermentation Industry

Barthelmebs, Lise; Calas‐Blanchard, Carole; Istamboulié, Georges; Marty, Jean‐Louis; Noguer, Thierry

doi:10.1007/978-1-4419-7347-4_22

Cited by 20 publications

(10 citation statements)

References 83 publications

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“…Comparative studies for the test kits should be set up under identical test conditions to better compare and evaluate the test results from different laboratories. Information about the performance (sensitivity, analysis time, advantages and limitations) of validated commercial methods were obtained from the producer's brochures and websites, or scientific papers (Barthelmebs et al, 2010;Cheung et al, 2007;Eijkelkamp et al, 2009;Oxoid Limited;RomerLabs 2013b;SM, 2004SM, /, 2005a and it is organized in Tables 1-4, according to their methodology.…”

Section: Commercial Rapid Methods For Salmonella Spp Detection In Fomentioning

confidence: 99%

“…Many commercial devices for rapid foodborne pathogen detection were developed recently (Bahadır and Sezgintürk, 2015;Barthelmebs et al, 2010;Law et al, 2015;Lee et al, 2015;Melo et al, 2016;Pashazadeh et al, 2017;Valderrama et al, 2016) but, to the best of our knowledge, the examples of commercial biosensors currently available in the market are limited. The RBD 3000 Micro PRO™ and the Rapid B (Valderrama et al, 2016) biosensors requires flow cytometry equipment and trained personal to perform the analysis and treat the output data.…”

Section: Biosensorsmentioning

confidence: 99%

See 1 more Smart Citation

Electrochemical biosensors for Salmonella: State of the art and challenges in food safety assessment

Silva

Magalhães

Freire

et al. 2018

Biosensors and Bioelectronics

138

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According to the recent statistics, Salmonella is still an important public health issue in the whole world. Legislated reference methods, based on counting plate methods, are sensitive enough but are inadequate as an effective emergency response tool, and are far from a rapid device, simple to use out of lab. An overview of the commercially available rapid methods for Salmonella detection is provided along with a critical discussion of their limitations, benefits and potential use in a real context. The distinguished potentialities of electrochemical biosensors for the development of rapid devices are highlighted. The state-of-art and the newest technologic approaches in electrochemical biosensors for Salmonella detection are presented and a critical analysis of the literature is made in an attempt to identify the current challenges towards a complete solution for Salmonella detection in microbial food control based on electrochemical biosensors.

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Section: Commercial Rapid Methods For Salmonella Spp Detection In Fomentioning

confidence: 99%

Section: Biosensorsmentioning

confidence: 99%

Electrochemical biosensors for Salmonella: State of the art and challenges in food safety assessment

Silva

Magalhães

Freire

et al. 2018

Biosensors and Bioelectronics

138

View full text Add to dashboard Cite

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“…Alternatively, the number of parameters that are monitored are limited. Adding to other efforts for developing flexible, affordable production monitoring systems to assist wine producers, e.g., described in [26][27][28][49][50][51][52] or discussed in Sections 2.1-2.3, we present below a biosensor-based system for monitoring the alcoholic fermentation developed by our group in the frame of a recent Horizon 2020-Eranet, Manunet II project SENS4WINE (2017-2019). The automated monitoring system was intended for medium wine producers, being priced under 15 KEuros and included a sampling unit, a dilution module and an analysis unit, which includes biosensors based on screen-printed electrodes.…”

Section: Case Study: a Biosensor-based System For Monitoring Wine Fermentioning

confidence: 99%

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

et al. 2019

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Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

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“…Their slow response has been attributed to diffusional problems associated with the cell membranes. Systems reported using whole cell as sensors for ethanol in the food fermentation industry has commercial interest and multiple approaches have been taken and reviewed [ 77 ]. Using Acetobacter aceti and its respiratory membrane bound enzyme Alcohol dehydrogenase catalytic activity for ethanol measurement was an initial approach [ 78 ].…”

Section: Microbial Sensingmentioning

confidence: 99%

Past, Present and Future of Sensors in Food Production

Adley

2014

Foods

113

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Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers’ health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT) tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.

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Biosensors as Analytical Tools in Food Fermentation Industry

Cited by 20 publications

References 83 publications

Electrochemical biosensors for Salmonella: State of the art and challenges in food safety assessment

Electrochemical biosensors for Salmonella: State of the art and challenges in food safety assessment

Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Past, Present and Future of Sensors in Food Production

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