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Foods 2015, 4(3), 283-305; doi:10.3390/foods4030283

Applications of Infrared and Raman Spectroscopies to Probiotic Investigation

1
Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina
2
Laboratory for Molecular Microbiology, Department of Food Science and Technology, National University of Quilmes, 1876 Buenos Aires, Argentina
*
Author to whom correspondence should be addressed.
Academic Editor: Felix Barron
Received: 17 June 2015 / Revised: 1 July 2015 / Accepted: 9 July 2015 / Published: 17 July 2015
(This article belongs to the Special Issue Fermented Foods and Probiotics)
View Full-Text   |   Download PDF [511 KB, uploaded 17 July 2015]

Abstract

In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented. View Full-Text
Keywords: FTIR (Fourier Transform Infrared Spectroscopy); NIR (near infrared spectroscopy); Raman spectroscopy; probiotics; multivariate analysis FTIR (Fourier Transform Infrared Spectroscopy); NIR (near infrared spectroscopy); Raman spectroscopy; probiotics; multivariate analysis
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Santos, M.I.; Gerbino, E.; Tymczyszyn, E.; Gomez-Zavaglia, A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015, 4, 283-305.

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