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Article

Rapid and reliable identification of food-borne yeasts by Fourier-transform infrared spectroscopy.

Applied and environmental microbiology - 1 Jun 1998

Kümmerle M, Scherer S, Seiler H

Abstract excerpt

Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films suitable for FT-IR measurement. Informative windows in the spectrum were selected and combined to achieve optimal results. A reference spectrum library was assembled, based on 332 defined yeast strains from international yeast collections and...

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Identifiers

PMID: 9603836
DOI: 10.1128/AEM.64.6.2207-2214.1998
PMCID: PMC106300

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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