Discrimination and Identification of Four Foodborne Bacteria Using Fourier Transform-Infrared Spectroscopy

作者：Lu Chunxia^*; Liu Yuan; Sun Xiaohong; Pan Yingjie; Zhao Yong

来源：Acta Chimica Sinica, 2011, 69(1): 101-105.

• foodborne bacteria
• FT-IR
• distinction
• identification

Fourier transform-infrared spectroscopy (FT-IR) is used to discriminate and identify four foodborne bacteria Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus and Listeria monocytogenes. The representative infrared spectra were adjusted by automatic baseline correction and normalize scale. The spectra are then analysed through first derivative transformation between 800 cm(-1) and 1500 cm(-1) in order to compare the similarities and differences between spectra of the four chosen bacteria. Results show that the minimum correlation coefficients between the bacteria is 0.058, while the maximum is 0.937. The results also showed significant differences between different foodborne bacteria. Moreover, principal component analysis (PCA) and cluster analysis (CA) revealed clear segregations between different bacterial strains. It is concluded that FT-IR techniques have great potential as routine methods in Foodborne bacteria.

• 出版日期2011-1-14
• 单位上海海洋大学