Yamamoto T, Taylor JN, Koseki S, Koyama K. 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;
190:106326. [PMID:
34517040 DOI:
10.1016/j.mimet.2021.106326]
[Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 08/07/2021] [Accepted: 09/07/2021] [Indexed: 10/20/2022]
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.
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