Aims: Use of an electronic nose (zNose(TM)) to discriminate between volatile organic molecules delivered during bacterial/fungal growth on agar and in broth media.
Methods And Results: Cultures of bacteria (Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli) and yeasts (two Candida albicans strains) were grown on agar and in broth media and incubated for 24 h at 37 degrees C. Headspace samples from microbial cultures were analysed by the zNose(TM), a fast gas chromatography-surface acoustic wave detector. Olfactory images of volatile production patterns were observed to be different for the various species tested after 24 h. Moreover, some strains (two K. pneumoniae, two C. albicans) did not show changes in volatile production patterns within our species.
Conclusions: Our experiments demonstrate that the electronic nose system can recognize volatile production patterns of pathogens at species level.
Significance And Impact Of The Study: Our results, although preliminary, promise exciting challenges for microbial diagnostics.
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http://dx.doi.org/10.1111/j.1472-765X.2005.01792.x | DOI Listing |
Mikrochim Acta
January 2025
Jiangxi Provincial Key Laboratory of Improved Variety Breeding and Efficient Utilization of Native Tree Species 2024SSY04093, College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of NF&GA, Jiangxi Agricultural University, Nanchang, 330045, People's Republic of China.
A convenient method is proposed using a heat-treatable volatile template to prepare hierarchical porous biochar (HPB). Litsea cubeba leaves and ZIF-8 served as carbon source and volatile hard template, respectively. The good compatibility between ZIF-8 and biomass facilitated their uniform dispersion, and the thermal decomposition of ZIF-8 created abundant pores in the HPB.
View Article and Find Full Text PDFJ Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFFood Chem X
January 2025
Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. The results demonstrate that the electronic nose can effectively and quickly distinguish goats and sheep meat. A total of 18 volatile metabolites and 314 lipids were identified as significant contributors to the flavour difference between goats and sheep meat, as determined by HS-SPME-GC-MS and lipidomic respectively.
View Article and Find Full Text PDFFood Chem X
January 2025
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia.
Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5-25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated.
View Article and Find Full Text PDFInt Dent J
January 2025
Department of Human Microbiome & Implantology, School and Hospital of Stomatology, Cheeloo College of Medicine, Shandong University & Shandong Key Laboratory of Oral Tissue Regeneration & Shandong Engineering Laboratory for Dental Materials and Oral Tissue Regeneration & Shandong Provincial Clinical Research Center for Oral Diseases, Jinan, China. Electronic address:
Objective: To evaluate the effect of the toothpaste containing ε-poly-L-lysine (ε-PL) and funme peptide (FP) as key components on oral microbial composition and oral health.
Methods: An oral microbiome study was initially carried out to analyze the variation in the oral microbiota before and after use of antimicrobial peptide (AMP) toothpaste. Subsequently, a clinical trial was independently performed to assess the efficacy of AMP toothpaste by measuring the dental plaque index (PLI), volatile sulfur compounds (VSCs) levels, modified bleeding index (mBI), and bleeding on probing rate (BOP%).
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