Surface-enhanced Raman spectroscopy for identification and discrimination of beverage spoilage yeasts using patterned substrates and gold nanoparticles

Sanna Uusitalo (Corresponding Author), Alexey Popov, Yury V. Ryabchikov, Olga Bibikova, Hanna-Leena Alakomi, Riikka Juvonen, Ville Kontturi, Samuli Siitonen, Andrei Kabashin, Igor Meglinski, Jussi Hiltunen, Arja Laitila

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

In the beverage industry, the detection of spoilage yeasts such as Wickerhamomyces anomalus and Brettanomyces bruxellensis can be labourious and time-consuming. In the present study, a simple and repeatable technique was developed for rapid yeast detection using a combination of patterned gold-coated surface-enhanced Raman spectroscopy (SERS) substrates and gold nanoparticles. W. anomalus and B. bruxellensis showed several characteristic peaks, enabling the discrimination of these yeasts without chemometric analysis. The control yeast used as an indicator yeast, Rhodotorula mucilaginosa, showed 7 cell wall-related peaks originating from lipids and haemoproteins. Analysing W. anomalus SERS spectra with differently sized and shaped gold nanoparticles revealed the benefit of using either large, spherical, chemically synthesised gold nanoparticles or small, laser-synthesised, gold-silicon nanoparticles for yeast detection. Additionally, the spectra showed differences in SERS signal construction for small molecules and biological cells, as the nanoparticles with best response in biological cell detection did not excel in small molecule detection. The use of small composite gold-silicon nanoparticles in combination with the SERS substrate gave distinctive spectra for all detected yeast species.
Original languageEnglish
Pages (from-to)47-54
Number of pages8
JournalJournal of Food Engineering
Volume212
DOIs
Publication statusPublished - 1 Nov 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

Raman spectroscopy
Raman Spectrum Analysis
Beverages
spoilage
Gold
Nanoparticles
beverages
Yeasts
yeasts
Wickerhamomyces anomalus
nanoparticles
gold
Silicon
silicon
Brettanomyces
beverage industry
Rhodotorula rubra
Rhodotorula
chemometrics
nanogold

Keywords

  • beverage
  • yeast
  • raman spectroscopy
  • SERS
  • nanoparticles

Cite this

Uusitalo, Sanna ; Popov, Alexey ; Ryabchikov, Yury V. ; Bibikova, Olga ; Alakomi, Hanna-Leena ; Juvonen, Riikka ; Kontturi, Ville ; Siitonen, Samuli ; Kabashin, Andrei ; Meglinski, Igor ; Hiltunen, Jussi ; Laitila, Arja. / Surface-enhanced Raman spectroscopy for identification and discrimination of beverage spoilage yeasts using patterned substrates and gold nanoparticles. In: Journal of Food Engineering. 2017 ; Vol. 212. pp. 47-54.
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abstract = "In the beverage industry, the detection of spoilage yeasts such as Wickerhamomyces anomalus and Brettanomyces bruxellensis can be labourious and time-consuming. In the present study, a simple and repeatable technique was developed for rapid yeast detection using a combination of patterned gold-coated surface-enhanced Raman spectroscopy (SERS) substrates and gold nanoparticles. W. anomalus and B. bruxellensis showed several characteristic peaks, enabling the discrimination of these yeasts without chemometric analysis. The control yeast used as an indicator yeast, Rhodotorula mucilaginosa, showed 7 cell wall-related peaks originating from lipids and haemoproteins. Analysing W. anomalus SERS spectra with differently sized and shaped gold nanoparticles revealed the benefit of using either large, spherical, chemically synthesised gold nanoparticles or small, laser-synthesised, gold-silicon nanoparticles for yeast detection. Additionally, the spectra showed differences in SERS signal construction for small molecules and biological cells, as the nanoparticles with best response in biological cell detection did not excel in small molecule detection. The use of small composite gold-silicon nanoparticles in combination with the SERS substrate gave distinctive spectra for all detected yeast species.",
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Surface-enhanced Raman spectroscopy for identification and discrimination of beverage spoilage yeasts using patterned substrates and gold nanoparticles. / Uusitalo, Sanna (Corresponding Author); Popov, Alexey; Ryabchikov, Yury V.; Bibikova, Olga; Alakomi, Hanna-Leena; Juvonen, Riikka; Kontturi, Ville; Siitonen, Samuli; Kabashin, Andrei; Meglinski, Igor; Hiltunen, Jussi; Laitila, Arja.

In: Journal of Food Engineering, Vol. 212, 01.11.2017, p. 47-54.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Meglinski, Igor

AU - Hiltunen, Jussi

AU - Laitila, Arja

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