Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy

Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films suitable for FT-IR measurement. Informative windows in the spectrum were selected and combined to achieve optimal results. A r...

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Detaylı Bibliyografya
Asıl Yazarlar: Kümmerle, Michael, Scherer, Siegfried, Seiler, Herbert
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 1998
Konular:
Methods
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC106300/
https://ncbi.nlm.nih.gov/pubmed/9603836
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