Use of Fatty Acid Profiles to Identify Food-Borne Bacterial Pathogens and Aerobic Endospore-Forming Bacilli
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- 作者：Paul Whittaker ; Fred S. Fry ; Sherill K. Curtis ; Sufian F. Al-Khaldi ; Magdi M. Mossoba ; M. Pete Yurawecz ; and Virginia C. Dunkel
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：May 4, 2005
- 年：2005
- 卷：53
- 期：9
- 页码：3735 - 3742
- 全文大小：184K
- 年卷期：v.53,no.9(May 4, 2005)
- ISSN：1520-5118
文摘
Capillary gas chromatography (GC) with flame ionization detection was used to determine the cellularfatty acid profiles of various food-borne microbial pathogens and to compare the fatty acid profiles ofspores and vegetative cells of the same endospore-forming bacilli. Fifteen bacteria, representingeight genera (Staphylococcus, Listeria, Bacillus, Yersinia, Salmonella, Shigella, Escherichia, and Vibrio)and 11 species were used to compare the extracted fatty acid methyl esters (FAMEs). Endospore-forming bacilli were processed to obtain pure spores and whole cell FAMEs for GC analysis. A dataset for each bacterial agent was prepared using fatty acid profiles from five replicates prepared ondifferent days. The results showed that these fatty acid intensity profiles were unique for each of the11 species and that they could be used as a fingerprint for the organisms. The cellular fatty acidprofiles for Bacillus anthracis and Bacillus cereus show that there are two branched chain fatty acids,iso 17:1 
10c and 17:1 anteiso, which are unique in these species. Iso 17:1 10c is present in B.cereus vegetative cells and spores but is not observed in B. anthracis. The 17:1 anteiso fatty acid ispresent in B. anthracis cells but not in B. cereus cells. Fatty acids 16:0 2OH and 17:0 iso 3OH arepresent in B. anthracis and B. cereus spores but not in the vegetative cells. In summary, analysis ofFAMEs from bacteria and spores can provide a sensitive procedure for the identification of food-borne pathogens.Keywords: Gas chromatography; fatty acids; food-borne bacteria; spores
10c and 17:1 anteiso, which are unique in these species. Iso 17:1 10c is present in B.cereus vegetative cells and spores but is not observed in B. anthracis. The 17:1 anteiso fatty acid ispresent in B. anthracis cells but not in B. cereus cells. Fatty acids 16:0 2OH and 17:0 iso 3OH arepresent in B. anthracis and B. cereus spores but not in the vegetative cells. In summary, analysis ofFAMEs from bacteria and spores can provide a sensitive procedure for the identification of food-borne pathogens.Keywords: Gas chromatography; fatty acids; food-borne bacteria; spores