Application Note: Identification of Yeasts and Bacteria in Food Microbiology
2 July 2012

This application note describes a method to reliably identify yeast and bacteria down to strain level using Fourier-Transform-Infrared (FT-IR)-Spectroscopy. One sample can be measured and identified within about one minute with results summarized in a table format this enables production processes to be optimized and sources of contamination identified.

Download PDF >>PDF Icon

Read the full article...

  Become a member
  • Quick and complete access to all application articles

  • Download 10,000+
    applications and methods

  • Make informed buying decisions


Already a member?

Log in for full access to the article




Remember me