Identification of Fatty Acids in Bacillus cereusChristian Ginies 1, Julien Brillard 1,2, Christophe Nguyen-The 1
1UMR408 SQPOV, Sécurité et Qualité des Produits d'Origine Végétale, INRA, Université d'Avignon, 2UMR1333 DGIMI, INRA, Université de Montpellier
We propose a protocol to identify fatty acids without the need to purify them. It combines information on the retention times with the mass spectra of three types of fatty acid derivatives: fatty acid methyl esters (FAMEs), 4,4-dimethyl oxazoline derivatives (DMOX), and 3-pyridylcarbinyl esters (picolinyl).
