Potentiometric determination of d(+)glucose, d(+)mannose or d(-)fructose in a mixture of hexoses and pentoses, by using streptococcus mutans fermentation.

A potentiometric sensor has been developed, based on selective fermentation of carbohydrates by Streptococcus mutans. This combination of bacterial action and a glass electrode responds to beta-d(+)glucose, d(+)mannose and beta-d(-)fructose over a narrow concentration range, with a response time of 4 min, and has negligible response to other hexoses and pentoses.