Identification and characterization of Salmonella serotypes using DNA spectral characteristics by fourier transform infrared

Jaya Sundaram; Bosoon Park; Arthur Hinton; Seung Chul Yoon; Kurt C. Lawrence

doi:10.1117/12.918585

4 May 2012 Identification and characterization of Salmonella serotypes using DNA spectral characteristics by fourier transform infrared

Jaya Sundaram, Bosoon Park, Arthur Hinton, Seung Chul Yoon, Kurt C. Lawrence

Author Affiliations +

Proceedings Volume 8369, Sensing for Agriculture and Food Quality and Safety IV; 83690O (2012) https://doi.org/10.1117/12.918585
Event: SPIE Defense, Security, and Sensing, 2012, Baltimore, Maryland, United States

Abstract

Analysis of DNA samples of Salmonella serotypes were performed using FT-IR spectrometer by placing directly in contact with a diamond attenuated total reflection (ATR) crystal. Spectra were recorded from 4000 cm^-1 to 525 cm^-1 wavenumber with the resolution of 4 cm^-1 and data spacing of 1.928 cm^-1. Collected spectra were subtracted from the background spectra of empty diamond crystal surface. Principal Component Analysis (PCA) was conducted at four different spectral regions to differentiate the different serotypes of Salmonella on the basis of difference in their spectral features of DNA structure macromolecules. PCA was used to show the natural clusters in the data set and to describe the difference between the sample clusters. At the region 1800 - 1200 cm^-1, PC1 distinguished 93 % and PC2 distinguished 7 % of the serotypes. Therefore, maximum classification of 100 % in total was obtained at this region. For all the Salmonella serotypes, the frequency between 1000-1150 cm^-1 and 1170 -1280 cm^-1 had higher loading values which showed their significant contribution in the serotype classification.

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Jaya Sundaram, Bosoon Park, Arthur Hinton, Seung Chul Yoon, and Kurt C. Lawrence "Identification and characterization of Salmonella serotypes using DNA spectral characteristics by fourier transform infrared", Proc. SPIE 8369, Sensing for Agriculture and Food Quality and Safety IV, 83690O (4 May 2012); https://doi.org/10.1117/12.918585

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