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Fourier Transform Infrared Spectroscopy in Food Microbiology

2012-06-02 Technology & Engineering
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Release : 2012-06-02
Genre : Technology & Engineering
Kind : eBook
Book Rating : 136/5 ( reviews)

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Book Synopsis Fourier Transform Infrared Spectroscopy in Food Microbiology by : Avelino Alvarez-Ordóñez

Download or read book Fourier Transform Infrared Spectroscopy in Food Microbiology written by Avelino Alvarez-Ordóñez. This book was released on 2012-06-02. Available in PDF, EPUB and Kindle. Book excerpt: Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses.

Infrared Spectroscopy for Food Quality Analysis and Control

2009-03-05 Technology & Engineering
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Release : 2009-03-05
Genre : Technology & Engineering
Kind : eBook
Book Rating : 87X/5 ( reviews)

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Book Synopsis Infrared Spectroscopy for Food Quality Analysis and Control by : Da-Wen Sun

Download or read book Infrared Spectroscopy for Food Quality Analysis and Control written by Da-Wen Sun. This book was released on 2009-03-05. Available in PDF, EPUB and Kindle. Book excerpt: Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Use of Fourier Transform Infrared Spectroscopy for the Classification and Identification of Bacteria of Importance to the Food Industry

2007
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Release : 2007
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Book Synopsis Use of Fourier Transform Infrared Spectroscopy for the Classification and Identification of Bacteria of Importance to the Food Industry by : Sarah Pegram

Download or read book Use of Fourier Transform Infrared Spectroscopy for the Classification and Identification of Bacteria of Importance to the Food Industry written by Sarah Pegram. This book was released on 2007. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were then used to produce FT-IR spectra. In total, 80 spectra were recorded from seven genera, seven species and four strains of bacteria. Some of the spectra were considered to be too low in intensity to be included in statistical analysis. Data points from three specific windows of the remaining spectra were used to determine spectral distances between spectra. These spectral distances were used to perform cluster analysis using Ward's method, the Complete Linkage method and the Centroid method. The statistical analysis created successful clusters for several of the species used but was inconclusive overall in being able to distinguish between spectra at the genus, species and strain level. This may be due to inconsistent growth of bacteria and insufficient manipulation of the data. This study has shown the potential for FT-IR spectroscopy to be used to identify bacteria with significance for food but further development is needed to reproduce the consistent results demonstrated in current literature.

Use of Fourier Transform Infrared Spectroscopy for the Identification of Bacteria of Importance to the Food Industry

2007 Electronic dissertations
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Release : 2007
Genre : Electronic dissertations
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Book Synopsis Use of Fourier Transform Infrared Spectroscopy for the Identification of Bacteria of Importance to the Food Industry by : Sarah Pegram

Download or read book Use of Fourier Transform Infrared Spectroscopy for the Identification of Bacteria of Importance to the Food Industry written by Sarah Pegram. This book was released on 2007. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were then used to produce FT-IR spectra. In total, 80 spectra were recorded from seven genera, seven species and four strains of bacteria. Some of the spectra were considered to be too low in intensity to be included in statistical analysis. Data points from three specific windows of the remaining spectra were used to determine spectral distances between spectra. These spectral distances were used to perform cluster analysis using Ward's method, the Complete Linkage method and the Centroid method. The statistical analysis created successful clusters for several of the species used but was inconclusive overall in being able to distinguish between spectra at the genus, species and strain level. This may be due to inconsistent growth of bacteria and insufficient manipulation of the data. This study has shown the potential for FT-IR spectroscopy to be used to identify bacteria with significance for food but further development is needed to reproduce the consistent results demonstrated in current literature.

Bacterial Diversity and Systematics

2012-12-06 Medical
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Release : 2012-12-06
Genre : Medical
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Book Rating : 695/5 ( reviews)

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Book Synopsis Bacterial Diversity and Systematics by : F.G. Priest

Download or read book Bacterial Diversity and Systematics written by F.G. Priest. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt: Bacterial taxonomy as a specialized discipline is practised by a minority but the applications of taxonomy are important to most, if not all microbiologists. It is the implementation of taxonomic ideas and practises which gives rise to identification and typing systems, procedures for the analysis and characterization of biodiversity, hypotheses about the evolution of micro-organisms, and improved procedures for the isolation and implementation of bacteria in biotechnological processes. Without taxonomic theory providing a sound basis to these many facets of microbiology there would be severe problems faced by many scientists working with micro-organisms. Taxonomy comprises three sequential but independent processes; classification, nomenclature and identification. The first two stages are the prime concern of the specialist taxonomist but the third stage should result in identification schemes of value to all microbiologists. As the classification and identification of micro-organisms improves, largely due to the introduction of new technologies, so does its contribution to the subject as a whole. It therefore seemed timely to hold a conference in the autumn of 1993 devoted to microbial identification. Such a topic could not be addressed without some reference to the enabling discipline of classification, but the principal aims were to assess improvements in identification and typing and how these were benefiting microbiological topics ranging from ecological and biotechnological studies of extremophilic bacteria to the use of pyrolysis mass spectrometry in epidemiology. The meeting, which was held in Granada, Spain, was supported by FEMS (FEMS Symposium No.

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