title: Biosensors as analytical tools in food fermentation industry.
abstract: The food industries need rapid and affordable methods to assure the quality ofproducts and process control. Biosensors, combining a biological recognition element and a sensitive transducer, are versatile analytical tools that offer advantages as classical analytical methods due to their inherent specificity, selectivity and simplicity. This paper reviews the recent trends in the development and applications of biosensors used in food fermentation industry, focusing on amperometric enzymatic and microbial sensors.
authors.affiliation: IMAGES Group, Centre de Phytopharmacie, University of Perpignan, France. barthelm@univ-perp.fr
authors.forename: Lise
authors.initials: L
authors.lastname: Barthelmebs
authors.forename: Carole
authors.initials: C
authors.lastname: Calas-Blanchard
authors.forename: Georges
authors.initials: G
authors.lastname: Istamboulie
authors.forename: Jean-Louis
authors.initials: JL
authors.lastname: Marty
authors.forename: Thierry
authors.initials: T
authors.lastname: Noguer
mesh_terms: D015374:Biosensing Techniques / Q000295:instrumentation*; D005285:Fermentation; D019649:Food Industry / Q000295:instrumentation* / Q000379:methods; D006801:Humans