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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

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Abstract
Aims: To evaluate the potential use of MALDI-TOF MS for fast and reliable classification and identification of lactic acid bacteria from traditional fermented foods. Methods and results: A total of 119 strains of LAB from fermented meat (nem chua) were analyzed 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 analyzed 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 lactic acid bacteria (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.
Keywords
PCR, DIVERSITY, GENES, ENTEROCOCCUS, nem chua, MALDI-TOF MS, protein profiling, pheS analysis, (GTG)5-PCR, lactic acid bacteria, DESORPTION IONIZATION-TIME, FLIGHT MASS-SPECTROMETRY, SEQUENCE-ANALYSIS, LACTOCOCCUS-LACTIS, SP NOV., ESCHERICHIA-COLI

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Citation

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Chicago
Nguyen, Doan Thi Lam, Koenraad Van Hoorde, Margo Cnockaert, Evie De Brandt, Maarten Aerts, Binh Le Thanh, and Peter Vandamme. 2012. “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.” Letters in Applied Microbiology 55 (4): 265–273.
APA
Nguyen, D. T. L., Van Hoorde, K., Cnockaert, M., De Brandt, E., Aerts, M., Le Thanh, B., & Vandamme, P. (2012). 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. LETTERS IN APPLIED MICROBIOLOGY, 55(4), 265–273.
Vancouver
1.
Nguyen DTL, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Le Thanh B, et al. 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. LETTERS IN APPLIED MICROBIOLOGY. 2012;55(4):265–73.
MLA
Nguyen, Doan Thi Lam, Koenraad Van Hoorde, Margo Cnockaert, et al. “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.” LETTERS IN APPLIED MICROBIOLOGY 55.4 (2012): 265–273. Print.
@article{2975805,
  abstract     = {Aims: To evaluate the potential use of MALDI-TOF MS for fast and reliable classification and identification of lactic acid bacteria from traditional fermented foods. Methods and results: A total of 119 strains of LAB from fermented meat (nem chua) were analyzed 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 analyzed 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 lactic acid bacteria (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.},
  author       = {Nguyen, Doan Thi Lam and Van Hoorde, Koenraad and Cnockaert, Margo and De Brandt, Evie and Aerts, Maarten and Le Thanh, Binh and Vandamme, Peter},
  issn         = {0266-8254},
  journal      = {LETTERS IN APPLIED MICROBIOLOGY},
  keywords     = {PCR,DIVERSITY,GENES,ENTEROCOCCUS,nem chua,MALDI-TOF MS,protein profiling,pheS analysis,(GTG)5-PCR,lactic acid bacteria,DESORPTION IONIZATION-TIME,FLIGHT MASS-SPECTROMETRY,SEQUENCE-ANALYSIS,LACTOCOCCUS-LACTIS,SP NOV.,ESCHERICHIA-COLI},
  language     = {eng},
  number       = {4},
  pages        = {265--273},
  title        = {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},
  url          = {http://dx.doi.org/10.1111/j.1472-765X.2012.03287.x},
  volume       = {55},
  year         = {2012},
}

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