Abstract
Gas Chromatographic (GC) analysis of metabolically produced alcohols, short and long chain fatty acids, and cell components provide precise criteria for the identification of bacteria.1,2 Generally, prior to GC analysis, volatile compounds are extracted from the growth broth and/or the washed bacteria. However, this extraction process often leads to the loss of some of the alcohols and short chain fatty acids because of their high volatility.3
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Seifert, H.S.H., Giercke-Sygusch, S., Boehnel, H. (1990). Identification of Pathogenic Bacteria by Headspace Gas Chromatography. In: Fox, A., Morgan, S.L., Larsson, L., Odham, G. (eds) Analytical Microbiology Methods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3564-9_8
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DOI: https://doi.org/10.1007/978-1-4899-3564-9_8
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