Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 1. Principal Component Similarity Analysis
There is a need for reliable objective tests for the detection of off-flavors of milk, some of which are caused by bacteriological growth. The objective of the study was to distinguish abnormal from normal milk samples using a low-cost headspace gas chromatograph and principal component similarity a...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1997-03, Vol.45 (3), p.733-742 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Horimoto, Yasumi Lee, Karoline Nakai, Shuryo |
| description | There is a need for reliable objective tests for the detection of off-flavors of milk, some of which are caused by bacteriological growth. The objective of the study was to distinguish abnormal from normal milk samples using a low-cost headspace gas chromatograph and principal component similarity analysis. UHT-sterilized milk was inoculated with Pseudomonas fragi, Pseudomonas fluorescens, Bacillus subtilis, Enterobactor aerogenes, Lactococcus lactis, and a mixed culture (P. fragi:E. aerogenes:L. lactis = 1:1:1) to approximately 4.0 log10 CFU mL-1. The samples were stored at 4 °C for 10 days for P. fragi and P. fluorescens and 30 °C for 24 h for the remaining bacteria. A new multiavariate analysis technique, principal component similarity analysis, was capable of distinguishing milk samples inoculated with P. fragi, P. fluorescnes, L. lactis, E. aerogenes, and a mixed culture from uninoculated samples. Keywords: Dynamic headspace gas chromatography; principal component similarity analysis; mulivariate analysis; off-flavor; classification |
| doi_str_mv | 10.1021/jf960337d |
| format | Article |
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Principal Component Similarity Analysis</title><source>ACS Publications</source><creator>Horimoto, Yasumi ; Lee, Karoline ; Nakai, Shuryo</creator><creatorcontrib>Horimoto, Yasumi ; Lee, Karoline ; Nakai, Shuryo</creatorcontrib><description>There is a need for reliable objective tests for the detection of off-flavors of milk, some of which are caused by bacteriological growth. The objective of the study was to distinguish abnormal from normal milk samples using a low-cost headspace gas chromatograph and principal component similarity analysis. UHT-sterilized milk was inoculated with Pseudomonas fragi, Pseudomonas fluorescens, Bacillus subtilis, Enterobactor aerogenes, Lactococcus lactis, and a mixed culture (P. fragi:E. aerogenes:L. lactis = 1:1:1) to approximately 4.0 log10 CFU mL-1. The samples were stored at 4 °C for 10 days for P. fragi and P. fluorescens and 30 °C for 24 h for the remaining bacteria. A new multiavariate analysis technique, principal component similarity analysis, was capable of distinguishing milk samples inoculated with P. fragi, P. fluorescnes, L. lactis, E. aerogenes, and a mixed culture from uninoculated samples. Keywords: Dynamic headspace gas chromatography; principal component similarity analysis; mulivariate analysis; off-flavor; classification</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf960337d</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ALIMENTOS ; BACILLUS SUBTILIS ; Biological and medical sciences ; CONTROL DE CALIDAD ; CONTROLE DE QUALITE ; CULTURE TECHNIQUES ; ENTEROBACTER ; ENTEROBACTER AEROGENES ; FLAVEUR ; FLAVOR ; FLAVOUR ; FOOD ANALYSIS ; Food industries ; FOODS ; Fundamental and applied biological sciences. Psychology ; LACTOCOCCUS LACTIS ; LAIT ; LAIT UHT ; LECHE ; LECHE UHT ; MICROBIAL OFF-FLAVOR ; MILK ; Milk and cheese industries. Ice creams ; MIXED CULTURES ; PRODUIT ALIMENTAIRE ; PSEUDOMONAS FLUORESCENS ; PSEUDOMONAS FRAGI ; QUALITY CONTROLS ; RAW MILK ; SABOR ; TECHNIQUE DE CULTURE ; TECNICAS DE CULTIVO ; UHT MILK</subject><ispartof>Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.733-742</ispartof><rights>Copyright © 1997 American Chemical Society</rights><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a346t-8f2468dcb9fb3395c7e5a7d6b2ec508bae257a6adf07c6be12e3a5453f5c53a03</citedby><cites>FETCH-LOGICAL-a346t-8f2468dcb9fb3395c7e5a7d6b2ec508bae257a6adf07c6be12e3a5453f5c53a03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf960337d$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf960337d$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2604990$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Horimoto, Yasumi</creatorcontrib><creatorcontrib>Lee, Karoline</creatorcontrib><creatorcontrib>Nakai, Shuryo</creatorcontrib><title>Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 1. Principal Component Similarity Analysis</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>There is a need for reliable objective tests for the detection of off-flavors of milk, some of which are caused by bacteriological growth. The objective of the study was to distinguish abnormal from normal milk samples using a low-cost headspace gas chromatograph and principal component similarity analysis. UHT-sterilized milk was inoculated with Pseudomonas fragi, Pseudomonas fluorescens, Bacillus subtilis, Enterobactor aerogenes, Lactococcus lactis, and a mixed culture (P. fragi:E. aerogenes:L. lactis = 1:1:1) to approximately 4.0 log10 CFU mL-1. The samples were stored at 4 °C for 10 days for P. fragi and P. fluorescens and 30 °C for 24 h for the remaining bacteria. A new multiavariate analysis technique, principal component similarity analysis, was capable of distinguishing milk samples inoculated with P. fragi, P. fluorescnes, L. lactis, E. aerogenes, and a mixed culture from uninoculated samples. Keywords: Dynamic headspace gas chromatography; principal component similarity analysis; mulivariate analysis; off-flavor; classification</description><subject>ALIMENTOS</subject><subject>BACILLUS SUBTILIS</subject><subject>Biological and medical sciences</subject><subject>CONTROL DE CALIDAD</subject><subject>CONTROLE DE QUALITE</subject><subject>CULTURE TECHNIQUES</subject><subject>ENTEROBACTER</subject><subject>ENTEROBACTER AEROGENES</subject><subject>FLAVEUR</subject><subject>FLAVOR</subject><subject>FLAVOUR</subject><subject>FOOD ANALYSIS</subject><subject>Food industries</subject><subject>FOODS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LACTOCOCCUS LACTIS</subject><subject>LAIT</subject><subject>LAIT UHT</subject><subject>LECHE</subject><subject>LECHE UHT</subject><subject>MICROBIAL OFF-FLAVOR</subject><subject>MILK</subject><subject>Milk and cheese industries. Ice creams</subject><subject>MIXED CULTURES</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PSEUDOMONAS FLUORESCENS</subject><subject>PSEUDOMONAS FRAGI</subject><subject>QUALITY CONTROLS</subject><subject>RAW MILK</subject><subject>SABOR</subject><subject>TECHNIQUE DE CULTURE</subject><subject>TECNICAS DE CULTIVO</subject><subject>UHT MILK</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNptkMGO0zAQhiMEEmXhwAMg-QAHDil2XNvJsWqXFlHESm3F0Zo4dtfdJI48WYm-EM-Jq6CeOFnj_5t_Zv4se8_onNGCfTm7SlLOVfMimzFR0FwwVr7MZjSJeSkke529QTxTSkuh6Cz7s2oB0TtvYPShJ8GRH97EUHtoydo6a0Ykvk-f7RM5ou9PBMj60kPnDdlaaHAAY8kGkKweY-hgDKcIwyOBviGr0A3Po4350je2IWsYgTzEYCxejeaEzVPpe-OHNOwKh972I9n7zrcQ_Xghyx7aC3p8m71y0KJ99--9y45f7w-rbb77ufm2Wu5y4As55qUrFrJsTF25mvNKGGUFqEbWhTWCljXYQiiQ0DiqjKwtKywHsRDcCSM4UH6XfZ58UwSI0To9RN9BvGhG9TVgfQs4sR8ndgA00LoI6RK8NRSSLqrqaplPmMfR_r7JEJ-0VFwJfXjY6912o6rtr-_6kPgPE-8gaDjFZHncs6pSVHEpWdI_TToY1OfwHFNE-J_1_gK56KFR</recordid><startdate>19970301</startdate><enddate>19970301</enddate><creator>Horimoto, Yasumi</creator><creator>Lee, Karoline</creator><creator>Nakai, Shuryo</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19970301</creationdate><title>Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 1. Principal Component Similarity Analysis</title><author>Horimoto, Yasumi ; Lee, Karoline ; Nakai, Shuryo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a346t-8f2468dcb9fb3395c7e5a7d6b2ec508bae257a6adf07c6be12e3a5453f5c53a03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALIMENTOS</topic><topic>BACILLUS SUBTILIS</topic><topic>Biological and medical sciences</topic><topic>CONTROL DE CALIDAD</topic><topic>CONTROLE DE QUALITE</topic><topic>CULTURE TECHNIQUES</topic><topic>ENTEROBACTER</topic><topic>ENTEROBACTER AEROGENES</topic><topic>FLAVEUR</topic><topic>FLAVOR</topic><topic>FLAVOUR</topic><topic>FOOD ANALYSIS</topic><topic>Food industries</topic><topic>FOODS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LACTOCOCCUS LACTIS</topic><topic>LAIT</topic><topic>LAIT UHT</topic><topic>LECHE</topic><topic>LECHE UHT</topic><topic>MICROBIAL OFF-FLAVOR</topic><topic>MILK</topic><topic>Milk and cheese industries. Ice creams</topic><topic>MIXED CULTURES</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PSEUDOMONAS FLUORESCENS</topic><topic>PSEUDOMONAS FRAGI</topic><topic>QUALITY CONTROLS</topic><topic>RAW MILK</topic><topic>SABOR</topic><topic>TECHNIQUE DE CULTURE</topic><topic>TECNICAS DE CULTIVO</topic><topic>UHT MILK</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Horimoto, Yasumi</creatorcontrib><creatorcontrib>Lee, Karoline</creatorcontrib><creatorcontrib>Nakai, Shuryo</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Horimoto, Yasumi</au><au>Lee, Karoline</au><au>Nakai, Shuryo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 1. Principal Component Similarity Analysis</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1997-03-01</date><risdate>1997</risdate><volume>45</volume><issue>3</issue><spage>733</spage><epage>742</epage><pages>733-742</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>There is a need for reliable objective tests for the detection of off-flavors of milk, some of which are caused by bacteriological growth. The objective of the study was to distinguish abnormal from normal milk samples using a low-cost headspace gas chromatograph and principal component similarity analysis. UHT-sterilized milk was inoculated with Pseudomonas fragi, Pseudomonas fluorescens, Bacillus subtilis, Enterobactor aerogenes, Lactococcus lactis, and a mixed culture (P. fragi:E. aerogenes:L. lactis = 1:1:1) to approximately 4.0 log10 CFU mL-1. The samples were stored at 4 °C for 10 days for P. fragi and P. fluorescens and 30 °C for 24 h for the remaining bacteria. A new multiavariate analysis technique, principal component similarity analysis, was capable of distinguishing milk samples inoculated with P. fragi, P. fluorescnes, L. lactis, E. aerogenes, and a mixed culture from uninoculated samples. Keywords: Dynamic headspace gas chromatography; principal component similarity analysis; mulivariate analysis; off-flavor; classification</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf960337d</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.733-742 |
| issn | 0021-8561 1520-5118 |
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| source | ACS Publications |
| subjects | ALIMENTOS BACILLUS SUBTILIS Biological and medical sciences CONTROL DE CALIDAD CONTROLE DE QUALITE CULTURE TECHNIQUES ENTEROBACTER ENTEROBACTER AEROGENES FLAVEUR FLAVOR FLAVOUR FOOD ANALYSIS Food industries FOODS Fundamental and applied biological sciences. Psychology LACTOCOCCUS LACTIS LAIT LAIT UHT LECHE LECHE UHT MICROBIAL OFF-FLAVOR MILK Milk and cheese industries. Ice creams MIXED CULTURES PRODUIT ALIMENTAIRE PSEUDOMONAS FLUORESCENS PSEUDOMONAS FRAGI QUALITY CONTROLS RAW MILK SABOR TECHNIQUE DE CULTURE TECNICAS DE CULTIVO UHT MILK |
| title | Classification of Microbial Defects in Milk Using a Dynamic Headspace Gas Chromatograph and Computer-Aided Data Processing. 1. Principal Component Similarity Analysis |
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