Cyanide determination in fruit brandies by an amperometric biosensor with immobilised Saccharomyces cerevisiae

Abstract. A microbial sensor consisting of immobilised Saccharomyces cerevisiae and an oxygen electrode was applied to determine cyanide content in samples of fruit brandies. The results obtained by biosensor measurements were compared by ISE-potentiometry. The average recovery was 97.8% with standard deviation of 6.8%. This microbial sensor was reused for hours daily (strongly depending on the determined total cyanide concentration).