By Avelino Alvarez-Ordóñez, Miguel Prieto
Vibrational spectroscopy ideas, that have routinely been used to supply non-destructive, swift, and correct details on microbial systematics, are worthy for category and identity. together with complicated chemometrics, infrared spectroscopy allows the biochemical signatures from microbiological buildings to be extracted and analysed. additionally, a few fresh reports have proven that Fourier rework Infrared (FT-IR) spectroscopy may help to appreciate the molecular foundation of occasions, equivalent to the adaptive tolerance responses expressed through micro organism while uncovered to emphasize stipulations within the atmosphere, i.e. environments that cells confront in meals and through foodstuff processing. The proposed short will talk about the printed experimental suggestions, data-processing algorithms, and ways utilized in FT-IR spectroscopy to aid within the characterization and identity of microorganisms, to evaluate the mechanisms of bacterial inactivation by way of foodstuff processing applied sciences and antimicrobial compounds, to observe the spore and membrane homes of foodborne pathogens in altering environments, to notice stress-injured microorganisms in food-related environments, to evaluate dynamic alterations in bacterial populations, and to check bacterial tolerance responses.
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Additional resources for Fourier Transform Infrared Spectroscopy in Food Microbiology
2005; Bizani et al. 2005; Hu et al. 2007, 2009; Motta et al. 2008; Álvarez-Ordóñez and Prieto 2010). Hu et al. (2009) combined FT-IR spectroscopy with spectral deconvolution and cluster analysis to investigate the biological effect (change of shape, function, biological physics, biochemistry, and composition of bacterial structures) of an ultrastrong static magnetic ﬁeld on Escherichia coli and Staphylococcus aureus. The resulting cluster analysis indicated that the treatment provoked a signiﬁcant effect on E.
Ami et al. (2009), studying lipid changes occurring in E. , heat and osmotic shock), induce rearrangements of the membrane and lipid composition in the host cells, with a reduction of membrane permeability and membrane ﬂuidity and an increase of the –CH2 infrared band intensity, which indicates the presence of longer and/or more saturated acyl chains under aggregation stress conditions. Finally, Fang et al. (2007) used FT-IR spectroscopy to investigate the effect of buckminsterfullerene (nC60), a fullerene-based nanomaterial, on the bacterial membrane lipid composition and phase behavior of Pseudomonas putida and Bacillus subtilis.
The resulting cluster analysis indicated that the treatment provoked a signiﬁcant effect on E. coli compared with S. aureus, with great changes in the spectral region from 1,500 to 1,200 cm−1. The results obtained indicated that the secondary or tertiary helix structure of the DNA molecule was altered and that transcriptional increases or new gene fragments were generated in the DNA molecule. Furthermore, alterations in the structure of proteins and fatty acids were also found. The process of destruction of the cell wall and cell membrane of E.
Fourier Transform Infrared Spectroscopy in Food Microbiology by Avelino Alvarez-Ordóñez, Miguel Prieto
Categories: Food Science