Discrimination of Stressed and Non-Stressed Food-Related Bacteria Using Raman-Microspectroscopy.

ABSTRACT: As the identification of microorganisms becomes more significant in industry, so does the utilization of microspectroscopy and the development of effective chemometric models for data analysis and classification. Since only microorganisms cultivated under laboratory conditions can be identified, but they are exposed to a variety of stress factors, such as temperature differences, there is a demand for a method that can take these stress factors and the associated reactions of the bacteria into account. Therefore, bacterial stress reactions to lifetime conditions (regular treatment, 25 °C, HCl, 2-propanol, NaOH) and sampling conditions (cold sampling, desiccation, heat drying) were induced to explore the effects on Raman spectra in order to improve the chemometric models. As a result, in th

SUBMITTER: Klein D 

PROVIDER: S-EPMC9141442 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature