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Validation of MALDI‐TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam
Author(s) -
Doan N.T.L.,
Van Hoorde K.,
Cnockaert M.,
De Brandt E.,
Aerts M.,
Le Thanh B.,
Vandamme P.
Publication year - 2012
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2012.03287.x
Subject(s) - matrix assisted laser desorption/ionization , fermentation in food processing , biology , lactic acid , fermentation , bacteria , dendrogram , food science , chromatography , computational biology , chemistry , genetics , genetic diversity , medicine , population , environmental health , organic chemistry , adsorption , desorption
Aims: To evaluate the potential use of MALDI‐TOF MS for fast and reliable classification and identification of lactic acid bacteria (LAB) from traditional fermented foods. Methods and Results: A total of 119 strains of LAB from fermented meat (nem chua) were analysed with both (GTG) 5 ‐PCR fingerprinting and MALDI‐TOF MS. Cluster analysis of the profiles revealed five species represented by a single isolate both in (GTG) 5 ‐PCR and in MALDI‐TOF MS; five species grouped alike for (GTG) 5 ‐PCR and for MALDI‐TOF MS; however, differences in minimal similarity between the delineated (GTG) 5 ‐PCR and MALDI‐TOF MS clusters could be observed; three species showed more heterogeneity in their MALDI‐TOF MS profiles compared to their (GTG) 5 ‐PCR profiles; two species, each represented by a single MALDI‐TOF cluster, were subdivided in the corresponding (GTG) 5 ‐PCR dendrogram. As proof of the identification potential of MALDI‐TOF MS, LAB diversity from one fermented mustard sample was analysed using MALDI‐ TOF MS. PheS gene sequencing was used for validation. Conclusions: MALDI‐TOF MS is a powerful, fast, reliable and cost‐effective technique for the identification of LAB associated with the production of fermented foods. Significance and Impact of the Study: Food LAB can be identified using MALDI‐TOF MS, and its application could possibly be extended to other food matrices and/or other food‐derived micro‐organisms.