傅里叶变换红外光谱
化学计量学
化学
酰胺
色谱法
模具
食品科学
分析化学(期刊)
生物
植物
生物化学
化学工程
工程类
作者
Hatice Ebrar Kirtil,Nur Çebi,Ruşen Metin Yıldırım,Banu Metin,Muhammet Arıcı
标识
DOI:10.1016/j.mimet.2023.106884
摘要
Fourier transform infrared spectroscopy (FTIR) is an alternative microbial identification technique due to its faster analysis times and lower cost compared to molecular methods. In this study, forty-three fungal strains isolated from different Turkish traditional mold-ripened cheeses representing nine different Penicillium species (P. roqueforti, P. corylophilum, P. before, P. crustosum, P. spinulosum, P. rubens, P. brevicompactum, P. paneum, and P. solitum) were analyzed by using FTIR HTS-XT (High Throughput Screening Extension) method in the 4000–400 cm−1 wavenumber range. The spectra of the isolates were evaluated, and the chemical structures corresponding to the fungus-specific spectral regions were determined as fatty acids (3600–2800 cm−1), amide I and amide II of proteins and peptides (1740–1500 cm−1), polysaccharides (1200–900 cm−1) and carbohydrates (900–600 cm−1). The isolates were grouped according to the hierarchical clustering analysis (HCA) by applying chemometrics combined with FTIR spectroscopy. Results showed that FTIR spectroscopy has a high capability for rapid determination of cheese fungi based on their FTIR spectra.
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