A microbial sensor based on a carbon dioxide electrode coupled
with
immobilized Saccharomyces cerevisiae (baker's yeast) has
been used for the
determination of sucrose in dairy products. The sensor was used as the
detector in a
flow injection analysis system. Calibration curves for sucrose were established
from
1 to 100 g/l. Determinations for several dairy products containing
added sucrose
gave good agreement with the concentrations given by manufacturers. Typically,
the
se of the method was shown to be <5% of the calculated mean.