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|Title:||Classification of Species in Genus Penicillium by Curie-Point Pyrolysis/Mass Spectrometry Followed by Multivariate Analysis and Artificia Neural Networks.|
|Authors:||NILSSON Torben; BASSANI Maria rosa; LARSEN T.o.; MONTANARELLA Luca|
|Citation:||Journal of Mass Spectrometry vol. 31 p. 1422-1428|
|Type:||Articles in Journals|
|Abstract:||Curie-Point pyrolysis MS of microbiological fungi in genus Penicillium was carried out using 530 C Curie Point foils. Multivariate analysis on the basis of the Fifty most characteristic ions in the mass spectra resulted in a successful classification of isolates of three fungi originatimg from fruits and isolates of seven fungi originating from the cheese industry, i.e. the various isolates of the same fungus grouped together in the dendragrams, while the different fungi were distinguished. The classification showed to be reproducible in time. Also by the use of artificial neural networks a very satisfactory classification of fungi from the cheese industry was achieved. Thus, it is concluded that Curie-Point pyrolysis-MS is useful in chemotaxonomical studies of the closely related fungi in genus Penicillium.|
|JRC Institute:||Joint Research Centre Historical Collection|
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