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Quantification of Lactobacillus reuteri ProTectis in MRS Broth Using Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy and Chemometrics

  • Norwell Brian C. Bautista*
    Norwell Brian C. Bautista
    Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo Philippines
    Department of Chemistry, Loyola Science Center, The University of Scranton, Scranton, Pennsylvania 18510, United States
    *Phone: (033)-315-9625. Email: [email protected]
  • Gerard G. Dumancas
    Gerard G. Dumancas
    Department of Chemistry, Loyola Science Center, The University of Scranton, Scranton, Pennsylvania 18510, United States
  • Johnziel G. Ubas
    Johnziel G. Ubas
    Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo Philippines
  • Eleo Jean D. Bandeling
    Eleo Jean D. Bandeling
    Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo Philippines
  • Rhett Adrian C. Seduco
    Rhett Adrian C. Seduco
    Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo Philippines
  • Jay O. Martizano
    Jay O. Martizano
    Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo Philippines
  • , and 
  • Steve P. Janagap
    Steve P. Janagap
    Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, Miagao 5023, Iloilo Philippines
Cite this: J. Agric. Food Chem. 2023, 71, 48, 19101–19110
Publication Date (Web):November 21, 2023
https://doi.org/10.1021/acs.jafc.3c04766
Copyright © 2023 American Chemical Society

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    Abstract

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    There is an increasing global demand for probiotics because of their numerous health benefits. However, a significant percentage of commercially available probiotic products have microbial quantities that are not in accordance with their product labels. In quantifying bacteria, the viable plate count is the standard method but is considered laborious and time-consuming. We demonstrate the use of an attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy coupled with chemometrics to quantify a pure culture of Lactobacillus reuteri (L. reuteri) ProTectis grown in deMan, Rogosa, and Sharpe broth. The chemometric partial least-squares model generated was able to accurately quantify viable plate count (VPC) (root-mean-square error of cross-validation (RMSECV) = 0.115 log CFU mL–1, root-mean-square error of prediction (RMSEP) = 0.145 log CFU mL–1, R2 = 0.982). These results provide proof of concept for this quantification technique and can potentially be developed and applied for the quantification of L. reuteri ProTectis in food products.

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.3c04766.

    • Scree plots for the principal component analyses of the unprocessed FTIR signal, SG°, SG1, and SG2 signals (.docx) (PDF)

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