INFRARED SPECTROPHOTOMETRY OF ENTERIC BACTERIA

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Abstract
Infrared spectra of bacteria were obtained by preparing dried films on AgCl disks. A direct recording double beam spectrophoto-meter with NaCl prism was used. Absorption bands at 6.05 and 6.45 [mu] are ascribed to the peptide linkage of proteins. Evidence based on the infrared spectra of bacterial extracts and fractions indicates that the 8-8.1 [mu] band is due in large part to nucleic acid while the broad band from 8.6-10 [mu] is due to both nucleic acids and carbohydrates. Small differences are observed in the spectra of Aerobacter Escherichia Salmonella, and Shigella sp. The composition of the growth medium influences the bacterial spectrum. Addition of a fermentable carbohydrate to a basic nutrient agar results in spectrum alterations (which appear at varying rates in different spp.) whereas addition of a nonutilizeable sugar (e.g., lactose in the case of Salmonella) produces no effect on the bacterial spectrum.