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
- Doan Thi Lam Nguyen, Koenraad Van Hoorde (UGent) , Margo Cnockaert (UGent) , Evie De Brandt (UGent) , Maarten Aerts (UGent) , Binh Le Thanh and Peter Vandamme (UGent)
- Organization
- 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
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-2975805
- MLA
- Nguyen, Doan Thi Lam, 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, vol. 55, no. 4, 2012, pp. 265–73, doi:10.1111/j.1472-765X.2012.03287.x.
- 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. https://doi.org/10.1111/j.1472-765X.2012.03287.x
- Chicago author-date
- 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): 265–73. https://doi.org/10.1111/j.1472-765X.2012.03287.x.
- Chicago author-date (all authors)
- 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. doi:10.1111/j.1472-765X.2012.03287.x.
- 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.
- IEEE
- [1]D. T. L. Nguyen 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, vol. 55, no. 4, pp. 265–273, 2012.
@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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