An FT-IR Based Investigation of Trehalose Mediated Thermal Stabilisation of Bacillus clausii

Abstract

Background: Fourier Transform InfraRed spectroscopy analysis on Bacillus clausii and Bacillus clausii in the presence of trehalose are reported. Objective: In order to characterize the thermal response of such systems the InfraRed technique was employed to collect the spectra from 25.0°C to 80.0°C in the 4000 cm-1-400 cm-1 spectral range. Methods: The data analysis was performed focusing the attention to the intramolecular OH stretching vibrational region by means evaluating the spectral distance as a function of temperature. Results: From this analysis it emerges that the thermal restraint of Bacillus clausii in the presence of trehalose is higher in respect to Bacillus clausii alone. Conclusion: Such a result, which confirms the bioprotective role of trehalose against external temperature changes, provides useful information for the applications of the disaccharide in food industry.