Fourier Transform Infrared and Raman Spectroscopy for Characterization of Listeria monocytogenes Strains-Reference-Cited by-同舟云学术

Fourier Transform Infrared and Raman Spectroscopy for Characterization of Listeria monocytogenes Strains

Published:2006-01 Issue:1 Volume:72 Page:228-232
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Oust Astrid¹²,Møretrø Trond¹,Naterstad Kristine¹,Sockalingum Ganesh D.³,Adt Isabelle³,Manfait Michel³,Kohler Achim¹

Affiliation:

1. Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway

2. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway

3. Unité MéDIAN, UMR CNRS 6142, IFR 53, UFR de Pharmacie, Université de Reims-Champagne-Ardenne, 51 rue Cognaq Jay, 51096 Reims Cedex, France

Abstract

ABSTRACT The purpose of this study was to characterize the variation in biochemical composition of 89 strains of Listeria monocytogenes with different susceptibilities towards sakacin P, using Fourier transform infrared (FTIR) spectroscopy and Raman spectroscopy. The strains were also analyzed using amplified fragment length polymorphism (AFLP) analysis. Based on their susceptibilities to sakacin P, the 89 strains have previously been divided into two groups. Using the FTIR spectra and AFLP data, the strains were basically differentiated into the same two groups. Analyses of the FTIR and Raman spectra revealed that the strains in the two groups contained differences in the compositions of carbohydrates and fatty acids. The relevance of the variation in the composition of carbohydrates with respect to the variation in the susceptibility towards sakacin P for the L. monocytogenes strains is discussed.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.72.1.228-232.2006

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