Abstract
Background: Fourier Transform InfraRed spectroscopy analysis on Bacillus clausii and Bacillus clausii in the presence of trehalose are reported.
Objective: In order to characterize the thermal response of such systems the InfraRed technique was employed to collect the spectra from 25.0°C to 80.0°C in the 4000 cm-1-400 cm-1 spectral range.
Methods: The data analysis was performed focusing the attention to the intramolecular OH stretching vibrational region by means evaluating the spectral distance as a function of temperature.
Results: From this analysis it emerges that the thermal restraint of Bacillus clausii in the presence of trehalose is higher in respect to Bacillus clausii alone.
Conclusion: Such a result, which confirms the bioprotective role of trehalose against external temperature changes, provides useful information for the applications of the disaccharide in food industry.
Keywords: Specroscopic techniques, Bacillus clausii, trehalose, temperature, thermal restraint, spectral distance.
Graphical Abstract
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