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Spectroscopic Differentiation and Quantification of Microorganisms in Apple Juice
Author(s) -
Yu Chenxu,
Irudayaraj Joseph,
Debroy Chitrita,
Schmilovtich Ze'ev,
Mizrach Amos
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13627.x
Subject(s) - enterobacter cloacae , microorganism , food science , serratia marcescens , salmonella , chemistry , proteus vulgaris , enterobacter , fourier transform infrared spectroscopy , chemometrics , microbiology and biotechnology , chromatography , biology , enterobacteriaceae , bacteria , biochemistry , escherichia coli , genetics , physics , quantum mechanics , gene
A fast and easy‐to‐operate Fourier Transform Infrared (FTIR) spectrometry‐based approach was developed for microbial differentiation and quantification in apple juice. Eight different microorganisms were evaluated: Enterobacter cloacae, Salmonella typhimurium, Enterobacteraerogenes, Salmonella choleraesuis, Serratia marcescens, Pseudomonas vulgaris, Vibrio cholerae , and Hafnia alvei . FTIR spectroscopy combined with chemometrics could differentiate the microorganisms studied at low concentration level of 10 3 colony‐forming units (CFU) /mL in apple juice. The chemometric models developed to count microorganisms in apple juice were validated by an independent test set consisting of 18 samples and correlated against plate counts satisfactorily up to a detection limit of 10 3 CFU/mL.