Identification of foodborne bacteria by infrared spectroscopy using cellular fatty acid methyl esters
Identification of foodborne bacteria by infrared spectroscopy using cellular fatty acid methyl esters
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DOI：
10.1016/j.mimet.2003.07.005
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发表时间：
2003-12-01
影响因子：
2.2
通讯作者：
Yurawecz, MP
中科院分区：
文献类型：
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作者：
Whittaker, P;Mossoba, MM;Yurawecz, MP
通过脂肪酸甲酯 (FAME) 分析来鉴定细菌种类通常是通过使用 20 分钟的毛细管气相色谱程序，然后使用商业 MIDI 数据库和专有模式识别软件对 FAME 分析进行库匹配。不需要脂质分离的快速 GC（5 分钟）FAME 程序和质谱方法也有报道。在本研究中，证明了基于 FAME 混合物的快速（2 分钟）红外测量的细菌鉴定。研究的微生物包括革兰氏阳性菌金黄色葡萄球菌、单核细胞增生李斯特氏菌、炭疽杆菌和蜡样芽孢杆菌，以及肠杆菌科革兰氏阴性菌：小肠结肠炎耶尔森菌、鼠伤寒沙门氏菌、宋内氏志贺菌和大肠杆菌（四种大肠杆菌菌株），以及非肠杆菌科：霍乱弧菌、创伤弧菌和副溶血弧菌。使用衰减全反射 (ATR)-傅里叶变换红外 (FTIR) 光谱程序测量 FAME 的食源性细菌混合物，并通过多变量分析进行区分。结果表明，可以区分肠杆菌科和弧菌科。鉴定是在物种（对于芽孢杆菌属和弧菌属）或菌株（对于大肠杆菌物种）水平上进行的。制备了一系列细菌FAME测试样品并进行了鉴定准确性分析，均被正确鉴定。我们的结果表明，这种红外策略可用于识别食源性病原体。由 Elsevier B.V. 出版
Identification of bacterial species by profiling fatty acid methyl esters (FAMEs) has commonly been carried out by using a 20-min capillary gas chromatographic procedure followed by library matching of FAME profiles using commercial MIDI databases and proprietary pattern recognition software. Fast GC (5 min) FAME procedures and mass spectrometric methodologies that require no lipid separation have also been reported. In this study, bacterial identification based on the rapid (2 min) infrared measurement of FAME mixtures was demonstrated. The microorganisms investigated included Gram positive bacteria Staphylococcus aureus, Listeria monocytogenes, Bacillus anthracis, and Bacillus cereus, and Gram negative bacteria from the family Enterobacteriacae: Yersinia enterocolitica, Salmonella typhimurium, Shigella sonnei, and Escherichia coli (four strains of E. coli), and non-Enterobacteriacae: Vibrio cholerae, Vibrio vulnificus, and Vibrio parahemolyticus. Foodborne bacterial mixtures of FAMEs were measured by using an attenuated total reflection (ATR)-Fourier transform infrared (FTIR) spectroscopic procedure and discriminated by multivariate analysis. Results showed that the Enterobacteriacae could be discriminated from the vibrios. The identification was at the level of species (for the Bacillus and Hibrio genera) or strains (for the E. coli species). A series of bacterial FAME test samples were prepared and analyzed for accuracy of identification, and all were correctly identified. Our results suggest that this infrared strategy could be used to identify foodborne pathogens. Published by Elsevier B.V.