MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos
- Author
- Charalampos Gantzias (UGent) , Iliada Lappa, Maarten Aerts, Marina Georgalaki, Eugenia Manolopoulou, Kostas Papadimitriou, Evie De Brandt (UGent) , Effie Tsakalidou and Peter Vandamme (UGent)
- Organization
- Abstract
- Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS), a culture based alternative for microbial diversity studies, is an attractive tool to dereplicate large numbers of isolates to a smaller set of representatives for downstream characterization. In the present study, MALDI-TOF MS, combined with a database of reference spectra compiled in previous studies, was applied to identify 88 non-starter lactic acid bacteria (NSLAB) isolated from 18 samples of four different artisanal cheeses produced in the Island of Naxos, Greece, from raw sheep and goat milk without the addition of starters. Eighty-four isolates (95.5%) could be identified directly via MALDI-TOF MS. Lactobacillus brevis and Lactobacillus plantarum were the dominant species, followed by Lactococcus lactis, Leuconostoc mesenteroides Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus pentosaceus and Enterococcus faecium. The remaining four isolates represented species present in the database; however, within-species diversity was insufficiently covered. Additionally, pheS sequencing was applied to confirm identification.
- Keywords
- Food Science, Microbiology, General Medicine, Artisanal cheeses, Anthotyro, Kefalotyri, Touloumotyri, Xynotyri, Identification, NSLAB, Naxos Island, MALDI-TOF MS, pheS sequencing, ASSISTED-LASER-DESORPTION/IONIZATION, IDENTIFICATION, LACTOBACILLI, STARTERS, XINOTYRI, QUALITY, YEASTS, FOOD, RAW
Downloads
-
(...).pdf
- full text (Published version)
- |
- UGent only
- |
- |
- 729.62 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8663294
- MLA
- Gantzias, Charalampos, et al. “MALDI-TOF MS Profiling of Non-Starter Lactic Acid Bacteria from Artisanal Cheeses of the Greek Island of Naxos.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 323, 2020, doi:10.1016/j.ijfoodmicro.2020.108586.
- APA
- Gantzias, C., Lappa, I., Aerts, M., Georgalaki, M., Manolopoulou, E., Papadimitriou, K., … Vandamme, P. (2020). MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 323. https://doi.org/10.1016/j.ijfoodmicro.2020.108586
- Chicago author-date
- Gantzias, Charalampos, Iliada Lappa, Maarten Aerts, Marina Georgalaki, Eugenia Manolopoulou, Kostas Papadimitriou, Evie De Brandt, Effie Tsakalidou, and Peter Vandamme. 2020. “MALDI-TOF MS Profiling of Non-Starter Lactic Acid Bacteria from Artisanal Cheeses of the Greek Island of Naxos.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 323. https://doi.org/10.1016/j.ijfoodmicro.2020.108586.
- Chicago author-date (all authors)
- Gantzias, Charalampos, Iliada Lappa, Maarten Aerts, Marina Georgalaki, Eugenia Manolopoulou, Kostas Papadimitriou, Evie De Brandt, Effie Tsakalidou, and Peter Vandamme. 2020. “MALDI-TOF MS Profiling of Non-Starter Lactic Acid Bacteria from Artisanal Cheeses of the Greek Island of Naxos.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 323. doi:10.1016/j.ijfoodmicro.2020.108586.
- Vancouver
- 1.Gantzias C, Lappa I, Aerts M, Georgalaki M, Manolopoulou E, Papadimitriou K, et al. MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2020;323.
- IEEE
- [1]C. Gantzias et al., “MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 323, 2020.
@article{8663294,
abstract = {{Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS), a culture based alternative for microbial diversity studies, is an attractive tool to dereplicate large numbers of isolates to a smaller set of representatives for downstream characterization. In the present study, MALDI-TOF MS, combined with a database of reference spectra compiled in previous studies, was applied to identify 88 non-starter lactic acid bacteria (NSLAB) isolated from 18 samples of four different artisanal cheeses produced in the Island of Naxos, Greece, from raw sheep and goat milk without the addition of starters. Eighty-four isolates (95.5%) could be identified directly via MALDI-TOF MS. Lactobacillus brevis and Lactobacillus plantarum were the dominant species, followed by Lactococcus lactis, Leuconostoc mesenteroides Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus pentosaceus and Enterococcus faecium. The remaining four isolates represented species present in the database; however, within-species diversity was insufficiently covered. Additionally, pheS sequencing was applied to confirm identification.}},
articleno = {{108586}},
author = {{Gantzias, Charalampos and Lappa, Iliada and Aerts, Maarten and Georgalaki, Marina and Manolopoulou, Eugenia and Papadimitriou, Kostas and De Brandt, Evie and Tsakalidou, Effie and Vandamme, Peter}},
issn = {{0168-1605}},
journal = {{INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}},
keywords = {{Food Science,Microbiology,General Medicine,Artisanal cheeses,Anthotyro,Kefalotyri,Touloumotyri,Xynotyri,Identification,NSLAB,Naxos Island,MALDI-TOF MS,pheS sequencing,ASSISTED-LASER-DESORPTION/IONIZATION,IDENTIFICATION,LACTOBACILLI,STARTERS,XINOTYRI,QUALITY,YEASTS,FOOD,RAW}},
language = {{eng}},
pages = {{6}},
title = {{MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos}},
url = {{http://doi.org/10.1016/j.ijfoodmicro.2020.108586}},
volume = {{323}},
year = {{2020}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: