Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates

Garip, Sebnem
Gözen, Ayşe Gül
Severcan, FERİDE
The identification of foodborne microorganisms and their endospores in food products are important for food safety. The present work compares Bacillus (Bacillas licheniformis, Bacillus circulans and Bacillus silbtilis) and Micrococcus (Micrococcus luteus) species with Fourier transform infrared (FTIR) spectroscopy. Our results show that there are several characteristic peaks belonging to both the Micrococcus and Bacillus Species Which Call be used for the identification of these foodborne bacteria and their endospores. For Micrococcus species, a new hand was observed at 1338 cut 1 which may be due to acetate oxidation via the carboxylic acid cycle. The bands at 1313 cm(-1) and 1256 cm(-1) can be explained by in exopolymer formation and the other bands at 1074 cm(-1) and 550 cm(-1), may be due to the glycogen-like storage material in Micrococcus spp. There are also characteristic peaks at 993 cm(-1) and 801 cm(-1) for these bacterial species. Different Bacillus species also showed characteristic peaks at 1000-500 cm(-1) region. Dipicolinic acid (DPA) bands at similar to 728 cm(-1) and similar to 703 cm(-1) seen only in B. circulans were the marker of an endospore formation.


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Gundelia tournefortii L. is an important food source and a well-known medicinal plant in Eastern Anatolia. Therapeutic effects of medicinal plants are known to be closely related to their antioxidant capacities. Antioxidant activities of G. tournefortii, both for the aerial parts and seeds, were investigated by using both 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and lipid peroxidation inhibition methods. The seeds were found to have higher antioxidant potential than the aerial, with IC50 valu...
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Salmonella and E.coli, food pathogens, are among the very important pathogens threating the health. Rapid and easy detection of these pathogens is crucial. In this context, lateral flow assay (LFA) platform prepared by gold nanoparticles (GNPs) based on antibody for Salmonella and E.coli O157:H7 was developed in the first part of this study. In second part, single chain variable fragments (scFv) and SNAP-Tagged full IgG (fusion protein) of se155-4 antibody specific to Salmonella were genetically produced. T...
Comparison of thermal sterilization and high hydrostatic pressure-HHP on furan formation, microbial and nutritional quality in commercial baby foods
Kültür, Gülçin; Alpas, Hami; Department of Food Engineering (2013)
Furan, which is a lipophilic contaminant and formed during heating process in foods, has been pointed out as a danger in baby foods since it has been classified as “possibly carcinogenic to human” by IARC (International Agency for Research on Cancer). Hence, a great concern has been addressed to the analysis of this substance in baby foods. This study aims to prove that sterilization of baby foods is possible by high hydrostatic pressure (HHP) without allowing the formation of furan. Firstly, HHP treatments...
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Citation Formats
S. Garip, A. G. Gözen, and F. Severcan, “Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates,” FOOD CHEMISTRY, pp. 1301–1307, 2009, Accessed: 00, 2020. [Online]. Available: