USE OF FOURIER TRANSFORM-INFRARED SPECTROSCOPY TO DIFFERENTIATE CLINICALLY RELEVANT BACTERIA

被引:0
|
作者
Ines Nieto, Laura [1 ]
Silvia Donolo, Ana [1 ]
Javier Bava, Amadeo [1 ]
Miguel Yantorno, Osvaldo [1 ]
机构
[1] Consejo Nacl Invest Cient & Tecn, RA-1033 Buenos Aires, DF, Argentina
来源
ACTA BIOQUIMICA CLINICA LATINOAMERICANA | 2004年 / 38卷 / 03期
关键词
Infrared spectroscopy; differentiation; microorganisms;
D O I
暂无
中图分类号
R446 [实验室诊断]; R-33 [实验医学、医学实验];
学科分类号
1001 ;
摘要
Fourier-Transform Infrared Spectroscopy (FT-IR) was employed to differentiate 14 bacterial strains [ Escherichia coli (n = 2), Pseudomonas aeruginosa (n = 3), Proteus mirabilis (n = 1), Klebsiella pneumoniae (n = 2), Staphylococcus aureus (n = 5) and Staphylococcus saprophyticus (n = 1)] from the collections of the "Juan P. Garraham" Paediatrics Hospital, Buenos Aires City, Argentina, and the American Type Culture Collection (ATCC). For each strain studied, the phenotype was determined from pure cultures as reproducible and specific infrared (IR) absorption spectra. A dendogram was obtained by clustering analysis of the obtained spectra to establish the differences among the studied strains, allowing its discrimination at the species level. FT-IR is a fast technique which requires small amounts of biomass allowing to analyse many samples a day. Moreover, its easy application, the no use of reactive and its reduced time consumption make this technique an appropriate tool for clinical microbiology.
引用
收藏
页码:289 / 295
页数:7
相关论文
共 50 条
  • [1] History of Fourier transform-infrared spectroscopy
    Ferraro, JR
    SPECTROSCOPY, 1999, 14 (02) : 28 - +
  • [2] Discrimination and Identification of Four Foodborne Bacteria Using Fourier Transform-Infrared Spectroscopy
    Lu Chunxia
    Liu Yuan
    Sun Xiaohong
    Pan Yingjie
    Zhao Yong
    ACTA CHIMICA SINICA, 2011, 69 (01) : 101 - 105
  • [3] Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breast fillets
    Sahar, A.
    Dufour, E.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 56 (02) : 315 - 320
  • [4] Applications of Fourier transform-infrared spectroscopy to edible oils
    Vlachos, N.
    Skopelitis, Y.
    Psaroudaki, M.
    Konstantinidou, V.
    Chatzilazarou, A.
    Tegou, E.
    ANALYTICA CHIMICA ACTA, 2006, 573 (459-465) : 459 - 465
  • [5] FOURIER TRANSFORM-INFRARED SPECTROSCOPY .1. INSTRUMENTATION
    PERKINS, WD
    JOURNAL OF CHEMICAL EDUCATION, 1986, 63 (01) : A5 - A10
  • [6] Quantification of cholesterol cholelithlasis by Fourier transform-infrared spectroscopy
    Ai, J
    Li, L
    Xiong, J
    CHINESE JOURNAL OF ANALYTICAL CHEMISTRY, 1999, 27 (06) : 742 - 742
  • [7] Honey Discrimination Using Fourier Transform-Infrared Spectroscopy
    Bunaciu, Andrei A.
    Aboul-Enein, Hassan Y.
    CHEMISTRY-SWITZERLAND, 2022, 4 (03): : 848 - 854
  • [8] THE ANALYSIS OF ISOBUTANE OXIDATION USING FOURIER TRANSFORM-INFRARED SPECTROSCOPY
    MCCORMICK, TW
    MILLER, DL
    CERNANSKY, NP
    SPECTROSCOPY, 1995, 10 (03) : 26 - 31
  • [9] POTENTIAL OF FOURIER TRANSFORM-INFRARED SPECTROSCOPY FOR THE AUTHENTICATION OF VEGETABLE-OILS
    LAI, YW
    KEMSLEY, EK
    WILSON, RH
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (05) : 1154 - 1159
  • [10] Impact of pH on the DNA structure studied by fourier transform-infrared spectroscopy
    Partskhaladze, T.
    Mdzinarashvili, T.
    Shengelia, N.
    FEBS JOURNAL, 2011, 278 : 472 - 473