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Updated: Sep 10, 2025
Detecting Cortex Fragments During Bacterial Spore Germination
Published on: June 25, 2016
Rapid identification platform of spores based on Raman spectroscopy
Longgang Yan1,2, Miaoyun Li1,2, Yaodi Zhu1,2
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
None:
The food processing stage facilitates the survival of spores from microorganisms such as Clostridium perfringens and Bacillus species, thereby posing food safety risks. However, current methods for detecting and classifying spore contamination in food are slow, inefficient, and unsuitable for rapid comparison. This method utilizes Raman spectroscopy, combined with a Python-based platform for comparison and analysis. Six common Clostridium and Bacillus spores were analyzed, with distinct Raman spectral peaks identified at 838 cm-1, 895 cm-1, 1052 cm-1, 1200 cm-1, 1400 cm-1, 1577 cm-1, 1666 cm-1, 1722 cm-1, 2970 cm-1, and 3000 cm-1. The platform was validated using bone gelatin products, successfully identifying Clostridium perfringens, Bacillus subtilis, Bacillus cereus, and Bacillus thuringiensis spores. This method enables faster and more efficient spore detection and classification, providing valuable technical support for improving food safety and contamination control strategies.
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