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Fourier Transform Infrared Spectroscopy in Food Microbiology / by Avelino Alvarez-Ordóñez, Miguel Prieto
(SpringerBriefs in Food, Health, and Nutrition)
| データ種別 | 電子ブック |
|---|---|
| 著者標目 | *Alvarez-Ordóñez, Avelino author Prieto, Miguel author SpringerLink (Online service) |
| 出版者 | (Boston, MA : Springer US : Imprint: Springer) |
| 出版年 | 2012 |
書誌詳細を非表示
| 巻次 | ISBN:9781461438137 |
|---|---|
| 大きさ | VI, 55 p. 9 illus., 8 illus. in color : online resource |
| 一般注記 | 1. Technical and methodological aspects of FT-IR spectroscopy in food microbiology research -- 2. FT-IR to assist in taxonomy and identification of foodborne microorganisms -- 3. FT-IR spectroscopy and the study of the microbial response to stress -- 4. FT-IR spectroscopic methods for microbial ecology -- 5. Conclusions and future prospects -- Acknowledgements.- References Vibrational spectroscopy techniques, which have traditionally been used to provide non-destructive, rapid, and relevant information on microbial systematics, are useful for classification and identification. In conjunction with advanced chemometrics, infrared spectroscopy enables the biochemical signatures from microbiological structures to be extracted and analysed. In addition, a number of recent studies have shown that Fourier Transform Infrared (FT-IR) spectroscopy can help to understand the molecular basis of events, such as the adaptive tolerance responses expressed by bacteria when exposed to stress conditions in the environment, i.e. environments that cells confront in food and during food processing. The proposed Brief will discuss the published experimental techniques, data-processing algorithms, and approaches used in FT-IR spectroscopy to assist in the characterization and identification of microorganisms, to assess the mechanisms of bacterial inactivation by food processing technologies and antimicrobial compounds, to monitor the spore and membrane properties of foodborne pathogens in changing environments, to detect stress-injured microorganisms in food-related environments, to assess dynamic changes in bacterial populations, and to study bacterial tolerance responses HTTP:URL=http://dx.doi.org/10.1007/978-1-4614-3813-7 |
| 件 名 | LCSH:Chemistry LCSH:Spectroscopy LCSH:Microbiology LCSH:Food -- Biotechnology 全ての件名で検索 FREE:Chemistry FREE:Food Science FREE:Spectroscopy/Spectrometry FREE:Applied Microbiology |
| 分 類 | LCC:TP248.65.F66 DC23:641.3 DC23:664 |
| 書誌ID | OB00007315 |
| ISBN | 9781461438137 |