Infrared spectroscopy (FT-NIR) is a powerful technique for the differentiation and identification of vegetative cells and spores.
Conventional culture techniques are time consuming and may underestimate the number of viable bacteria. There are interesting alternatives to the traditional methods such as flow cytometry but they are expensive and difficult to use. The wine industry is in need for applying a rapid method to detect microorganisms in order to prevent stop fermentations and cross contaminations.
Infrared spectroscopy techniques combined with multivariate analysis could meet these demands.
The main objective of this research is to evaluate the potential of using FT-NIR to discriminate and classify yeast strains and analyze their chemical changes and their physiological state during a fermentation process.
The paper reproduced in this video-seminar was presented at the 2013 International SIVE Awards “Research for Development” (8th edition of Enoforum; 7-9 maggio 2013, Arezzo, Italy)
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