Microorganisms surface analysis

Bundy, J. L. Fenselau, C. Lectin and carbohydrate affinity capture surfaces for mass spectrometric analysis of microorganisms. Anal. Chem. 2001, 73,751-757. 

As discussed earlier, water has a direct influence on the resistance of microorganisms to dry-heat destruction. The destruction rate of spores is a function of the quantity of water in the cell at the time of heating. This water content is only constant under certain conditions and in most conditions, the moisture content of the cell can change so that the secondary variables cause confusion in analysis of results. The water vapor pressure in the atmosphere surrounding the cell determines the movement of water to or from microorganisms on surfaces. Research found that when the humidity in air passing over spores was increased from 0-0.2, the D value also increased by a factor of 100. Spores of intermediate moisture content with an RH between 0.1 and... 

Another method of devolution uses a method descended from early work of Pasteur for this work. Here, the resins are poured onto a solid surface previously seeded with a microorganism lawn or a substrate that generates a color. Those resins that contain an active material give a zone of inhibition or a color response. Both of these endpoints can be detected visually and the active resins taken olf of the surface with tweezers. The active component can then be detached for analysis and identification. 

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