Classification of food spoilage bacterial species and their sodium chloride, sodium acetate and glycine tolerance using chemometrics analysis and Raman spectroscopy

J Microbiol Methods. 2021 Nov:190:106326. doi: 10.1016/j.mimet.2021.106326. Epub 2021 Sep 10.

Abstract

The purpose is classification of stress tolerances of spoilage bacteria using Raman spectra and chemometrics. We obtained Raman spectra of six spoilage bacteria. Classification models were constructed with support vector machine and classified food-related stress tolerance with 90% accuracy, which provides bacterial characteristics specific to environment reducing food spoilage.

Keywords: Food spoilage bacteria; Raman spectroscopy; Rapid identification; Stress tolerance; Support vector machine.

MeSH terms

  • Bacteria / classification*
  • Bacteria / drug effects
  • Bacterial Typing Techniques / methods*
  • Chemometrics / methods*
  • Food Microbiology*
  • Food Preservatives / pharmacology*
  • Food Safety
  • Glycine / pharmacology
  • Sodium Acetate / pharmacology
  • Sodium Chloride / pharmacology
  • Spectrum Analysis, Raman / methods*
  • Stress, Physiological
  • Support Vector Machine

Substances

  • Food Preservatives
  • Sodium Chloride
  • Sodium Acetate
  • Glycine