Fatty acid analysis of beer spoiling microorganisms using pyrolysis mass spectrometry

Journal of the American Society of Brewing Chemists

Volumn 55, Issue 2, 1997, Pages 79-82

  Beverly, Michael B ^a   Basile, Franco ^a   Voorhees, Kent J ^a  

^a Department of Geology and Geological Engineering   (United States)

Author keywords

Bacteria; Beer; Fatty acids; Mass spectrometry; Pyrolysis

Indexed keywords

EID: 0002514447     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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2. Beverly, M., Basile, F., Abbas-Hawks, C., Voorhees, K. J., and Hadfield, T. L. Thermal in situ methylation of biomolecules for mass spectral analysis. In Proc. 44th American Society of Mass Spectrometry Conference on Mass Spectrometry and Allied Topics, Portland, OR, 1996.
3. Decallonne, J. Delmee, M., Wauthoz, P., El Lioui, M., and Lambert, R. A. Rapid procedure for the identification of lactic acid bacteria based on the gas chromatographic analysis of the cellular fatty acids. J. Food Prot. 54:217-224, 1991
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7. Holzer, G., Bourne, T. F., and Bertsch, W. Analysis of in situ methylated microbial fatty acid constituents by Curie-point pyrolysis-gas chromatography-mass spectrometry. J. Chromatogr. 468:181-190, 1989.
8. Microbial ID, Inc. Microbial Identification System operating manual, version 3.0, Microbial ID, Inc., Newark, DE, 1993.
9. Miller, L. T. Single derivatization method for routine analysis of bacterial whole-cell fatty acid methyl esters, including hydroxy acids. J. Clin. Microbiol. 16:584-586, 1982.
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