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Preliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines

dc.contributor.authorOelofse A.
dc.contributor.authorMalherbe S.
dc.contributor.authorPretorius I.S.
dc.contributor.authorDu Toit M.
dc.date.accessioned2011-05-15T15:56:46Z
dc.date.available2011-05-15T15:56:46Z
dc.date.issued2010
dc.identifier.citationInternational Journal of Food Microbiology
dc.identifier.citation143
dc.identifier.citation3
dc.identifier.issn1681605
dc.identifier.other10.1016/j.ijfoodmicro.2010.08.004
dc.identifier.urihttp://hdl.handle.net/10019.1/10033
dc.description.abstractThe objective of this study was to evaluate different infrared spectroscopy methods in combination with chemometrics for the differentiation between Brettanomyces bruxellensis strains. These methods of discrimination were applied to intact yeast cells of B. bruxellensis strains and on wines spoiled by the same strains. Eleven wine isolates of B. bruxellensis were evaluated for volatile phenol production in red wine and their genetic diversity was determined by Restriction Endonuclease Analysis-Pulsed Field Gel Electrophoresis (REA-PFGE). Fourier transform mid-infrared (FTMIR) spectroscopy was used to obtain spectral fingerprints of the spoiled wines. Attenuated total reflectance (ATR) was used to obtain spectral fingerprints from the intact cells of the 11 B. bruxellensis strains. The groupings from the genetic fingerprints obtained with REA-PFGE were used as reference firstly for comparison with the groupings observed with the FTMIR spectral fingerprint of the wines and secondly for the FTIR-ATR spectral fingerprints from the whole cells. Results indicated that ATR-IR spectra obtained by scanning whole cells of B. bruxellensis could be useful for rapid strain typing in comparison or complementary to molecular techniques and FTMIR spectra from wines provide a useful resource for the discrimination between B. bruxellensis contaminated wines. © 2010 Elsevier B.V.
dc.subjectphenol
dc.subjectarticle
dc.subjectBrettanomyces
dc.subjectbrettanomyces bruxellensis
dc.subjectchemometric analysis
dc.subjectcomparative study
dc.subjectcontrolled study
dc.subjectfinger dermatoglyphics
dc.subjectfood analysis
dc.subjectfood contamination
dc.subjectfood spoilage
dc.subjectfungal strain
dc.subjectgenetic analysis
dc.subjectgenetic variability
dc.subjectinfrared spectroscopy
dc.subjectisolated artery
dc.subjectisolation and purification
dc.subjectmultivariate analysis
dc.subjectnonhuman
dc.subjectpulsed field gel electrophoresis
dc.subjectred wine
dc.subjectrestriction mapping
dc.subjectspecies differentiation
dc.subjectyeast cell
dc.subjectBrettanomyces
dc.subjectFood Microbiology
dc.subjectSpectrophotometry, Infrared
dc.subjectWine
dc.subjectBrettanomyces
dc.subjectDekkera bruxellensis
dc.titlePreliminary evaluation of infrared spectroscopy for the differentiation of Brettanomyces bruxellensis strains isolated from red wines
dc.typeArticle
dc.description.versionArticle


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