Investigation and Rapid Discrimination of Food-Related Bacteria under Stress Treatments Using IR Microspectroscopy

• Main Authors: Daniel Klein, René Breuch, Jessica Reinmüller, Carsten Engelhard, Peter Kaul
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Foods
• Subjects: IR microspectroscopy; food-related bacteria; classification; discriminant analysis; stress response; food safety
• Online Access: https://www.mdpi.com/2304-8158/10/8/1850

Because the robust and rapid determination of spoilage microorganisms is becoming increasingly important in industry, the use of IR microspectroscopy, and the establishment of robust and versatile chemometric models for data processing and classification, is gaining importance. To further improve the chemometric models, bacterial stress responses were induced, to study the effect on the IR spectra and to improve the chemometric model. Thus, in this work, nine important food-relevant microorganisms were subjected to eight stress conditions, besides the regular culturing as a reference. Spectral changes compared to normal growth conditions without stressors were found in the spectral regions of 900–1500 cm⁻¹ and 1500–1700 cm⁻¹. These differences might stem from changes in the protein secondary structure, exopolymer production, and concentration of nucleic acids, lipids, and polysaccharides. As a result, a model for the discrimination of the studied microorganisms at the genus, species and strain level was established, with an accuracy of 96.6%. This was achieved despite the inclusion of various stress conditions and times after incubation of the bacteria. In addition, a model was developed for each individual microorganism, to separate each stress condition or regular treatment with 100% accuracy.