Mikroorganismen-Differenzierung mittels IR-Spektroskopie

The presented infrared spectrometry method is an easy and fast technique for the identification of bacteria for the quality control in food industry as well as for the official food control. A limiting factor is solely the amount and variety of spectra stored in the reference data base. Currently, 810 strains of different species (n = 124) and genus (n = 56) from our daily differentiation are stored in our data base. The validation using independently measured spectra showed a definite classification of 89,5% of the species. 10% could not be identified for sure. Merely for 4 of 810 strains (0,5%) the identification of the species was inaccurate.