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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.

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.

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.

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications

2019-12-13 Science
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Release : 2019-12-13
Genre : Science
Kind : eBook
Book Rating : 20X/5 ( reviews)

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Book Synopsis Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications by : Carrillo-Cedillo, Eugenia Gabriela

Download or read book Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications written by Carrillo-Cedillo, Eugenia Gabriela. This book was released on 2019-12-13. Available in PDF, EPUB and Kindle. Book excerpt: Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.

Food Microbiology

2016-04-13 Technology & Engineering
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Release : 2016-04-13
Genre : Technology & Engineering
Kind : eBook
Book Rating : 84X/5 ( reviews)

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Book Synopsis Food Microbiology by : Osman Erkmen

Download or read book Food Microbiology written by Osman Erkmen. This book was released on 2016-04-13. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

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