2022
DOI: 10.1099/jmm.0.001553
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Volatile compounds from in vitro metabolism of seven Listeria monocytogenes isolates belonging to different clonal complexes

Abstract: Microorganisms produce a wide variety of volatile organic compounds (VOCs) as products of their metabolism and some of them can be specific VOCs linked to the microorganism's identity, which have proved to be helpful for the diagnosis of infection via odour fingerprinting. The aim of this study was to determine the VOCs produced and consumed to characterize the volatile metabolism of seven isolates of different clonal complexes (CCs) of Listeria monocytogenes … Show more

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Cited by 3 publications
(1 citation statement)
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“…This effect was observed when studying the sorption of the equilibrium gas phase of highly dilute solutions of volatile substances (less than 0.01% vol.). The compounds selected to determine the detection limits were the most widely known volatile markers associated with the presence of pathogenic microorganisms in milk [ 62 , 63 , 64 , 65 , 66 , 67 ]. In relation to the other volatile compounds, the array of sensors was characterized by a high specific mass sensitivity of microweighing ( Table S1 ); the selected compounds were also present in the gas phase of milk, as in the natural changes associated with the proliferation of microorganisms during storage [ 61 , 62 ] and with the changes associated with the technological process of milk processing [ 68 , 69 , 70 ].…”
Section: Discussionmentioning
confidence: 99%
“…This effect was observed when studying the sorption of the equilibrium gas phase of highly dilute solutions of volatile substances (less than 0.01% vol.). The compounds selected to determine the detection limits were the most widely known volatile markers associated with the presence of pathogenic microorganisms in milk [ 62 , 63 , 64 , 65 , 66 , 67 ]. In relation to the other volatile compounds, the array of sensors was characterized by a high specific mass sensitivity of microweighing ( Table S1 ); the selected compounds were also present in the gas phase of milk, as in the natural changes associated with the proliferation of microorganisms during storage [ 61 , 62 ] and with the changes associated with the technological process of milk processing [ 68 , 69 , 70 ].…”
Section: Discussionmentioning
confidence: 99%