ResourceSpectroscopy
Identification of Yeasts and Bacteria in Food Microbiology
1 Jul 2012This application note describes a method to reliably identify yeast and bacteria down to strain level using Fourier-Transform-Infrared (FT-IR)-Spectroscopy. One sample can be measured and identified within about one minute with results summarized in a table format this enables production processes to be optimized and sources of contamination identified.