Recent research progress on novel sensing film nanomaterials for detection of fermentation components

doi:10.16085/j.issn.1000-6613.2018-1091

Abstract

Abstract:

Due to the lack of an efficient online monitor technology for the component concentration in the fermentation, more and more researches are working on the development of the fermentation biosensors. This review mainly focuses on the recent research progresses on the fermentation biosensors, especially on the progress of the recent synthesized novel nanomaterials for the construction of the fermentation biosensor. The various nanomaterial design strategies and preparation methods have been introduced for the different fermentation systems, including metal, metal oxide, coordination compound, organic compound, and carbon based nanomaterials. The mechanisms of these nanomaterials and their practical biosensing performance were also discussed. According to the sensitivity, working potential and anti-inteference ability, the advantages and disadvantages of these materials were evaluated, and the future development of the biosensing materials for the fermentation detection had also been analyzed. The review provides an important reference to the biosensor fabrication for the wide range and multiple fermentation components detection.

Key words: fermentation, chemical analysis, process control, nanomaterials, nanostructure

摘要：

发酵工业目前缺少组分浓度实时监控技术以实现精确过程调控，因此，发酵用生物传感器逐渐受到该领域的重视。本文将关注发酵用生物传感器的最新研究进展，特别综述新型纳米传感材料在发酵组分检测中的最新研究成果，介绍在不同的发酵体系中纳米材料的设计及合成策略，包括贵金属、金属氧化物、配位化合物、有机化合物及碳基等各类纳米材料，简述这些纳米材料在发酵传感中的检测机理以及所开发的生物传感器在不同真实发酵液中的检测性能，从检测灵敏度、工作电位、抗干扰能力等方面系统地评价各类纳米材料在发酵环境中使用的优势和不足，分析发酵体系专用生物传感器材料的发展方向，为研发出可实现“多组分”及“宽检测范围”的发酵组分浓度检测技术提供重要的参考及借鉴。

关键词: 发酵, 化学分析, 过程控制, 纳米材料, 纳米结构

CLC Number:

Zhenyu CHU, Wanqin JIN. Recent research progress on novel sensing film nanomaterials for detection of fermentation components[J]. Chemical Industry and Engineering Progress, 2019, 38(01): 382-393.

储震宇, 金万勤. 新型纳米传感薄膜材料在发酵组分检测中的研究进展[J]. 化工进展, 2019, 38(01): 382-393.

Figures/Tables 6

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