FATTY-ACID ANALYSIS OF BEER SPOILING MICROORGANISMS USING PYROLYSIS MASS-SPECTROMETRY

Authors
BEVERLY MB BASILE F VOORHEES KJ
Citation
Mb. Beverly et al., FATTY-ACID ANALYSIS OF BEER SPOILING MICROORGANISMS USING PYROLYSIS MASS-SPECTROMETRY, Journal of the American Society of Brewing Chemists, 55(2), 1997, pp. 79-82
Citations number
11
Categorie Soggetti
Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Journal of the American Society of Brewing Chemists → ACNP
ISSN journal
03610470
Volume
55
Issue
2
Year of publication
1997
Pages
79 - 82
Database
ISI
SICI code
0361-0470(1997)55:2<79:FAOBSM>2.0.ZU;2-K
Abstract
Pyrolysis mass spectrometry (PSI-MS) and in situ thermal hydrolysis me thylation (THM) of whole bacteria with tetramethylammonium hydroxide ( TMAH) produced diagnostic fatty acid methyl ester (FAME) profiles for Pediococcus damnosus, P. dextrinicus, and Lactobacillus brevis. Bacter ial fatty acids were analyzed from bacteria in beer without the need f or a fatty acid extraction or chromatography procedure. FAME profiles were obtained from bacteria in beer at a concentration of 10(7) colony forming units (CFU)/ml of beer. The major FAME profiles observed for P. damnosus were palmitic acid methyl ester (C16:0 ME), oleic acid met hyl ester (C18:1 ME), and cyclopropyl nonadecanoic acid methyl ester ( cyC19:0 ME). P. dextrinicus produced mainly C18:1 ME, and L. Brevis sh owed both C16:0 ME and C19:0 ME. The analysis procedure produced fatty acid profiles with a total analysis time of 15 min/sample.