FET-microbial sensor for xylose detection based on Gluconobacter oxydans cells

An integrated NAD+-dependent dehydrogenase-based biosensor for xylose fermentation sample analysis

NAD⁺-dependent dehydrogenase-based biosensors usually suffer from the low accuracy due to the interference of cofactors in the complex environment, such as fermentation samples. Herein, we demonstrate the example of an integrated biosensor device that can be applied for analyzing xylose fermentation samples. The device is composed of one chamber for the elimination of NAD⁺ and NADH in the fermentation broth and another chamber for the sample analysis. In the first chamber, a cyclic voltammetry method coupled with Ni foam as a working electrode was proven to be effective in removing NAD⁺ and NADH in the fermentation broth. In the other chamber, xylose dehydrogenase, as the recognition element, and diaphorase, used for the regeneration of bioactive NAD⁺ mediated by vitamin K₃, were co-immobilized on the surface of the magnetic nanoparticles, which was further coated onto a magnetic glassy carbon electrode. The detection range of the constructed biosensor was from 0.5 to 10 g L^-1 with a detection limit of 0.01 g L^-1 at a signal-to-noise ratio of 3. Moreover, the biosensor achieved high selectivity, recovery, reproducibility, and good long-time stability when analyzing real xylose fermentation samples, suggesting its promising application potential.

A hybrid system integrating xylose dehydrogenase and NAD+ coupled with PtNPs@MWCNTs composite for the real-time biosensing of xylose

The wide application of xylose in the food, beverage, and pharmaceutical industries, as well as in the booming field of biorefinery, raises the demand for a rapid, accurate, and real-time xylose-sensing technique to rival the conventional methods based on chromatography, spectroscopy, and electrochemical analysis using non-specific enzymes or abiotic catalysts. Herein, a hybrid system comprising polyethylene glycerol swing-arm-tethered NAD⁺ and xylose dehydrogenase (XDH), coupled with platinum nanoparticles deposited on carbon nanotubes (PtNPs@MWCNTs), was constructed for the real-time sensing of xylose. The use of the PtNPs@MWCNTs composite enhanced the sensitivity of the electric response and reduced the oxidation potential of NADH significantly. Further, the NAD⁺ immobilization allowed an increase in its microenvironment concentration and facilitated cofactor regeneration. The screen-printed electrode cast with the hybrid system showed a wide xylose detection range of 0.5 to 10 mM or 3.33 to 66.61 mM, and a low detection limit of 0.01 mM or 3.33 mM (S/N = 3), when connected to a potentiostat or a homemade portable biosensor, respectively. The biosensor also exhibited excellent working stability as it retained 82% of its initial performance after 30 days. The analysis of various xylose-containing samples further revealed the merits of our portable xylose biosensor in real-time sensing, including its rapid response, inexpensive instrumentation, and high selectivity, suggesting its great potential in practical applications.

Production of a periplasmic trehalase in Gluconobacter oxydans and growth on trehalose

Gluconobacter strains are specialized in the incomplete oxidation of monosaccharides. In contrast, growth and product formation from disaccharides is either very low or impossible. A pathway that allows growth on trehalose was rationally designed to broaden the substrate range of Gluconobacter oxydans. Expression vectors containing different signal sequences and the gene encoding alkaline phosphatase, phoA, from Escherichia coli were constructed. The signal peptide that exhibited the strongest periplasmic PhoA activity was used to generate a G. oxydans strain able to utilize the model disaccharide trehalose as a carbon and energy source by expressing the periplasmic trehalase TreA from E. coli. The strain had a doubling time of 3.7h and reached a final optical density of 1.7 when trehalose was used as a growth substrate. In comparison, the wild-type harboring the empty vector and the strain expressing treA without a signal sequence grew slowly to a final OD of only 0.15. The trehalose concentration in treA expressing cultures decreased continuously during the exponential growth phase indicating that the substrate was hydrolyzed to glucose by TreA. In contrast to the wild-type growing on glucose, the treA expression strain mainly formed acetate and 5-ketogluconate as end products rather than gluconate.

Applications of microbial cell sensors

Since the first microbial cell sensor was studied by Karube et al. in 1977, many types of microbial cell sensors have been developed as analytical tools. The microbial cell sensor utilizes microbes as a sensing element and a transducer. The characteristics of microbial cell sensors as sensing devices are a complete contrast to those of enzyme sensors or immunosensors, which are highly specific for the substrates of interest, although the specificity of the microbial cell sensor has been improved by genetic modification of the microbe used as the sensing element. Microbial cell sensors have the advantages of tolerance to measuring conditions, a long lifetime, and good cost performance, and have the disadvantage of a long response time. In this review, applications of microbial cell sensors are summarized.

Biotechnological applications of acetic acid bacteria

The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification. AAB are obligate aerobes that oxidize sugars, sugar alcohols, and ethanol with the production of acetic acid as the major end product. This special type of metabolism differentiates them from all other bacteria. Recently, the AAB taxonomy has been strongly rearranged as new techniques using 16S rRNA sequence analysis have been introduced. Currently, the AAB are classified in ten genera in the family Acetobacteriaceae. AAB can not only play a positive role in the production of selected foods and beverages, but they can also spoil other foods and beverages. AAB occur in sugar- and alcohol-enriched environments. The difficulty of cultivation of AAB on semisolid media in the past resulted in poor knowledge of the species present in industrial processes. The first step of acetic acid production is the conversion of ethanol from a carbohydrate carried out by yeasts, and the second step is the oxidation of ethanol to acetic acid carried out by AAB. Vinegar is traditionally the product of acetous fermentation of natural alcoholic substrates. Depending on the substrate, vinegars can be classified as fruit, starch, or spirit substrate vinegars. Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and Gluconobacter are used commercially. Industrial vinegar manufacturing processes fall into three main categories: slow processes, quick processes, and submerged processes. AAB also play an important role in cocoa production, which represents a significant means of income for some countries. Microbial cellulose, produced by AAB, possesses some excellent physical properties and has potential for many applications. Other products of biotransformations by AAB or their enzymes include 2-keto-L-gulonic acid, which is used for the production of vitamin C; D-tagatose, which is used as a bulking agent in food and a noncalorific sweetener; and shikimate, which is a key intermediate for a large number of antibiotics. Recently, for the first time, a pathogenic acetic acid bacterium was described, representing the newest and tenth genus of AAB.

Development of microbial sensors and their application

Many types of microbial sensors have been developed as analytical tools since the first microbial sensor was studied by Karube et al. in 1977. The microbial sensor consists of a transducer and microbe as a sensing element. The characteristics of the microbial sensors are a complete contrast to those of enzyme sensors or immunosensors, which are highly specific for the substrates of interest, although the specificity of the microbial sensor has been improved by genetic modification of the microbe used as the sensing element. Microbial sensors have the advantages of tolerance to measuring conditions, a long lifetime, and cost performance, and also have the disadvantage of a long response time. In this review, the long history of microbial sensor development is summarized.

Biosensor development in Russia

The review summarizes the current Russian research in the field of biological sensors for detection of carbohydrates, alcohols, medicines, enzyme inhibitors, toxicants, heavy metal ions, as well as viruses and microbial cells. Some of the presented works describe the analytical parameters of biosensors; other publications provide a basis for their development. The review covers mainly publications that have appeared over the past 10 years. As a whole, the collected material gives an idea of the main tendencies of biosensor development in Russia. The review is not meant to be comprehensive but highlights the major trends in this field in the last decade.

Gluconobacter in biosensors: applications of whole cells and enzymes isolated from gluconobacter and acetobacter to biosensor construction

Bacteria belonging to the genus Acetobacter and Gluconobacter, and enzymes isolated from them, have been extensively used for biosensor construction in the last decade. Bacteria used as a biocatalyst are easy to prepare and use in amperometric biosensors. They contain multiple enzyme activities otherwise not available commercially. The range of compounds analyzable by Gluconobacter biosensors includes: mono- and poly-alcohols, multiple aldoses and ketoses, several disaccharides, triacylglycerols, and complex parameters like utilizable saccharides or biological O2 demand. Here, the recent trends in Gluconobacter biosensors and current practical applications are summarized.

An integrated relay/nitrate reductase field-effect transistor for the sensing of nitrate (NO3-)

An integrated enzyme-functionalized field-effect transistor (ENFET) device for the sensing of nitrate ions is described. An aminosiloxane-functionalized gate interface is modified with N-methyl-N'-(carboxyalkyl)-4,4'-bipyridinium relay units. The complex formed between nitrate reductase and the bipyridinium units on the gate surface is crosslinked with glutaric dialdehyde to yield a stable relay-enzyme layer on the gate interface. In the presence of sodium dithionite as electron donor, the biocatalyzed reduction of nitrate to nitrite ion is stimulated. The ratio between the oxidized and reduced states of the bipyridinium sites regulates the gate potential, and is controlled by the concentration of NO3- ions in the system. The effect of the chain length tethering the N-methyl-N'-(carboxyalkyl)-4,4'-bipyridinium units to the gate surface on the biocatalyzed reduction of NO3- ions, and on the NO3- FET sensor performance is discussed. The devices that include the bipyridinium units tethered to the gate interface with methylene chain length, -(CH2)n, where n > or = 7, reveal a detection limit of 7 x 10(-5) M for nitrate and a sensitivity of 52 +/- 2 mV dec-1. The response time of the device is as low as 50 s, and the operational time of the system is ca. 85 s. We estimate the surface coverage of nitrate reductase on the gate surface to be ca. 1.2 x 10(-12) mol cm-2.

Detection of ethanol in a two-component glucose/ethanol mixture using a nonselective microbial sensor and a glucose enzyme electrode

Chemometric theory was applied to a microbial sensor for determinations of ethanol in the presence of glucose. Microbial sensors, consisting of Gluconobacter oxydans cells immobilized on Clark-type amperometric oxygen electrodes, exhibited good sensitivity but low selectivity toward ethanol and glucose. An Eksan-G commercial glucose analyzer was used as a second sensor for multivariate calibration and analyses. Microbial sensors exhibited nearly complete additivity for total glucose plus ethanol concentrations from 0.0 to 0.6 mM. Within this linear range, chemometric analyses provided estimates of ethanol concentration with measurement errors of less than 8%. Multivariate calibration thus is a promising approach to enhance the usefulness of microbial sensors.

Effects of high oxygen concentrations on microbial biosensor signals. Hyperoxygenation by means of perfluorodecalin

Amperometric biosensors register oxygen depletion in response to analyte catabolism, and thus are limited by the availability of dissolved oxygen. Microbial sensors containing immobilized cells of Gluconobacter oxydans were hyperoxygenated to 400% of control levels and the effects on sensor responses to glucose were determined. Oxygenated perfluorodecalin (a completely fluorinated organic substance) was as effective in hyperoxygenation as direct sparging with O2, increasing sensor base medium oxygen concentrations from 9.3 to 37 mg/l. Hyperoxygenation enhanced maximal biosensor response amplitudes, particularly at high cell loading densities. Maximal response rates were also improved, although less dramatically. Results suggest that hyperoxygenation may be a new general approach for modulating biosensor responses.

Fermentation monitoring and process control

The use of modern analytical online methods such as two-dimensional fluorescence measurements gives new insights into bioprocesses. With the resulting data, it is not only possible to better understand and document, for example, biotransformations, but also to develop efficient control strategies that lead to better productivity and lower costs.

Biosensors for food analysis

Concerning speed, cost and on-line capabilities, biosensors offer attractive alternatives to existing methods for food analysis. They make monitoring and control of manufacturing processes possible. Furthermore, portable biosensors could be used for monitoring in manufacturing, retail and distribution of foods. An overview is given about existing biosensors for foodstuffs that could find applications in food industry.