Several Factors for the Detection of Bacteria by FT-IR Spectroscopy

doi:10.7506/spkx1002-6630-201308040

Abstract

Abstract: A strain of Escherichia coli was used to study the application of Fourier transform infrared (FT-IR) spectroscopy combined with chemometric method for bacterial detection. We examined the effects of bacterial concentration, culture time and heat inactivation on the detection of Escherichia coli by FT-IR spectroscopy. Results indicated that bacteria with different concentrations, culture time, and heat inactivation could be differentiated by FT-IR spectroscopy, respectively. However, the concentration, culture time and heat inactivation revealed significant impact on spectral characteristics and could interfere with the analytic results. Therefore, uniform preparation of bacteria is one of the most important factors for the successful differentiation of bacteria by FT-IR spectroscopy. Meanwhile, these results provide a theoretical basis for extensive application of FT-IR spectroscopy to detect bacteria.

Key words: Fourier transform infrared spectroscopy (FT-IR), concentration, culture time, inactivation, detection, effect

CLC Number:

YANG Li-jun，WANG Jing，LI Zhao-jie，SONG Xiao-hua，CUI Feng-jie，HU Qiao-ru. Several Factors for the Detection of Bacteria by FT-IR Spectroscopy[J]. FOOD SCIENCE, 2013, 34(8): 190-194.

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Several Factors for the Detection of Bacteria by FT-IR Spectroscopy

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