Concentration, detection and discrimination of Bacillus anthracis spores in orange juice using aptamer based surface enhanced Raman spectroscopy

Lili He; Bronwyn D. Deen; Alyssa H. Pagel; Francisco Diez-Gonzalez; Theodore P. Labuza

doi:10.1039/c3an36561a

Concentration, detection and discrimination of Bacillus anthracis spores in orange juice using aptamer based surface enhanced Raman spectroscopy

Lili He, Bronwyn D. Deen, Alyssa H. Pagel, Francisco Diez-Gonzalez, Theodore P. Labuza

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

50 Scopus citations

Abstract

Herein, we developed an innovative label free platform for concentration, detection and discrimination of Bacillus anthracis spores. Based on aptamer capture and surface enhanced Raman scattering detection, we were able to detect 10⁴ CFU spores spiked in orange juice and discriminate between spores B. anthracis and B. mycoides within 40 min.

Original language	English (US)
Pages (from-to)	1657-1659
Number of pages	3
Journal	Analyst
Volume	138
Issue number	6
DOIs	https://doi.org/10.1039/c3an36561a
State	Published - Mar 21 2013

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10.1039/c3an36561a

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abstract = "Herein, we developed an innovative label free platform for concentration, detection and discrimination of Bacillus anthracis spores. Based on aptamer capture and surface enhanced Raman scattering detection, we were able to detect 104 CFU spores spiked in orange juice and discriminate between spores B. anthracis and B. mycoides within 40 min.",

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AU - Labuza, Theodore P.

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AB - Herein, we developed an innovative label free platform for concentration, detection and discrimination of Bacillus anthracis spores. Based on aptamer capture and surface enhanced Raman scattering detection, we were able to detect 104 CFU spores spiked in orange juice and discriminate between spores B. anthracis and B. mycoides within 40 min.

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Concentration, detection and discrimination of Bacillus anthracis spores in orange juice using aptamer based surface enhanced Raman spectroscopy

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