scholarly journals Identification of Lactic Acid Bacteria Isolated From Fruits and Industrial Byproducts of Fruits Through the Maldi-Tof Technique

2014 ◽  
Author(s):  
Estefânia Fernandes Garcia ◽  
Danilo Elias Xavier ◽  
Whyara Karolina Almeida Costa ◽  
Rayssa Julliane de Carvalho ◽  
Eloísa Helena Campana ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Maldi Tof ◽  
Industrial Byproducts

scholarly journals Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

2020 ◽  
Vol 8 (2) ◽  
pp. 301
Author(s):  
Fernando Sánchez-Juanes ◽  
Vanessa Teixeira-Martín ◽  
José Manuel González-Buitrago ◽  
Encarna Velázquez ◽  
José David Flores-Félix
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Taxonomic Status ◽  
Raw Milk ◽  
Animal Origin ◽  
Lactobacillus Curvatus ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms

Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type “Torta” are elaborated using Cynara cardunculus L. rennets. Two of these cheeses, “Torta del Casar” and “Torta de Trujillo”, are elaborated in Cáceres province with ewe’s raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and pheS gene analyses, which showed they belong to the species Lactobacillus curvatus, Lactobacillus diolivorans, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Leuconostoc mesenteroides. The pheS gene analysis also allowed the identification of the subspecies La. plantarum subsp. plantarum, La. paracasei subsp. paracasei and Le. mesenteroides subsp. jonggajibkimchii. Low similarity values were found in this gene for some currently accepted subspecies of Lc. lactis and for the two subspecies of La. plantarum, and values near to 100% for the subspecies of Le. mesenteroides and La. paracasei. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.

MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

2020 ◽  
Vol 323 ◽  
pp. 108586 ◽  
Author(s):  
Charalampos Gantzias ◽  
Iliada K. Lappa ◽  
Maarten Aerts ◽  
Marina Georgalaki ◽  
Eugenia Manolopoulou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Greek Island ◽  
Tof Ms

MALDI-TOF analysis of seasonal dynamics of Lactic Acid Bacteria from Algerian Goat Milk suggests predominance of Enterococcus Genus

2018 ◽  
Vol 7 (4) ◽  
pp. 173-180
Author(s):  
Nawal Benkrizi ◽  
Abdelkader Homrani ◽  
Ahmed Bekada ◽  
Naima Meghoufel ◽  
Djilali Benbouziane ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Goat Milk ◽  
Laser Desorption ◽  
Spectrometry Method ◽  
Maldi Tof ◽  
The Matrix ◽  
Aroma Production ◽  
Matrix Assisted Laser ◽  
Matrix Assisted Laser Desorption

The goat milk is considered as nutraceutical due to its several beneficial com-pounds that increase its value. The purpose of this study was to investigate the variation of the goat milk’s lactic profile during winter and spring (2015). Several tests were realised. First, the isolation of the lactic acid bacteria con-tained in goat milk was realised by three specific media: the MRS, the M17, and the MSE. Second, a screening by the study of the proteolysis at two different concentration of casein (2%, 5%) and the study of aroma production were made to highlight performing isolates. These performing isolates were identified by using a precision spectrometry method which is called the Matrix Assisted Laser Desorption Ionisation Time-of-flight (MALDI-TOF). The identification with mass spectrometry «MALDI-TOF» technique revealed that those seasons had a more quantitative effect than a qualitative one. As a result, an average of 48% of lactic acid bacteria was identified for both sea-sons with a decrease of 6% observed in winter. In addition, it was revealed that Enterococcus was the most dominant genus in the Algerian goat milk. Therefore, lactic strains of this milk were proved to be technologically com-petent in terms of proteolysis and aroma production.

A brief identification of lactic acid bacteria isolated from Algerian goat’s Jben by MALDI-TOF MS

2018 ◽  
Vol 7 (4) ◽  
pp. 157-165
Author(s):  
Naïma L. Meghoufel ◽  
Abdelkader Homrani ◽  
Saïd Nemmiche ◽  
Nawel Benkrizi ◽  
Abdelkader E. Dahou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Cost ◽  
Raw Milk ◽  
Ionization Time ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Flight Mass Spectrometry ◽  
Sub Saharan ◽  
Tof Ms

In this paper, we investigated the lactic acid bacteria’s community of the Algerian goat’s Jben in order to define and preserve it. This cheese variety is only handmade with raw milk, and a dried flower of Cynara cardunculus is used instead of the animal rennet, it is also restricted in sub-Saharan prov-inces in Algeria, and no previous studies on its lactic acid bacteria composi-tion have been performed before. Matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) procedure was used to identify 36 lactic acid bacteria isolated from artisanal Jben made from Arabia goat’s raw milk in Naâma (Algeria). The results showed the domination of the Enterococcus genus presents with four species: E. durans, E. faecalis, E. hirae and E. faecium. Lactococcus lactis and Leuconostoc mesenteroïdes were also detected. The species identified were favoured by the composition of goat’s raw milk microflora used and the artisanal manufacturing process of the cheese. The use of MALDI-TOF MS method provided us with a rapid diagnosis of the Jben lactic acid bacteria’s community. This method based on microbial abundant proteins fingerprint diagnosis was chosen for its fast, precise, low cost and less complicated analyse.

scholarly journals Maldi mass spectrometry for identification lactic acid bacilli isolated from lactic acid products produced in the Karagandy region

2021 ◽  
Vol 103 (3) ◽  
pp. 18-25
Author(s):  
Zhanar Amirkhanova ◽  
◽  
Rahat Bodeeva ◽  
Saule Akhmetova ◽  
Altynay Tuyakova ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mass Spectrometer ◽  
Cottage Cheese ◽  
Spectrometric Method ◽  
Mass Spectrometric Method ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms

At present the traditional methods of identifying microorganisms are replaced by express methods, the mass spectrometric method using MALDI-TOF MS allows to reliably identify a variety of microorganisms in a short time, which is an indisputable advantage in work and allows to quickly identify many microorganisms in quickly. Classical methods for the identification of lactic acid bacteria based on their cultivation require a long time for their implementation. The advent of matrix laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) technology made significant changes in the workflows for the study of lactic acid bacteria, unmatched in speed characteristics. This article presents the study of the morphological, cultural properties, acid-forming ability, antibiotic sensitivity lactic acid bacteria of isolated from products (ayran, koumiss, ashykan kozhe, kurt, suzbe, cottage cheese) produced in different districts of the Karaganda region. The species identification of the isolated strains of lactic acid bacteria was carried out using a MALDI-TOF mass spectrometer. The studies carried out on cultural and morphological characters indicate that they belong to the genus Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Limosilactobacillus. As a result of identification on the mass spectrometer of the presented samples L. acidophilus (2 strains), L. delbrueckii subsp. bulgaricum (2 strains), L. rhamnosus (7 strains), L. plantarum (2 strains), L. paracasei (11 strains), L. fermentum (2 strains) were revealed. According to the Score values, the results indicate the accuracy of the identification.

MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

2017 ◽  
Vol 247 ◽  
pp. 2-8 ◽  
Author(s):  
Menouar Nacef ◽  
Mickaël Chevalier ◽  
Sylvie Chollet ◽  
Djamel Drider ◽  
Christophe Flahaut
Keyword(s):  
Mass Spectrometry ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Maldi Tof Mass Spectrometry ◽  
Maldi Tof

scholarly journals Isolation and Identification of Lactic Acid Bacteria in Wine Production by MALDI-TOF MS Biotyper

2020 ◽  
Vol 23 (1) ◽  
pp. 21-24 ◽  
Author(s):  
Miroslava Kačániová ◽  
Simona Kunová ◽  
Jozef Sabo ◽  
Eva Ivanišová ◽  
Jana Žiarovská ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Abundant Species ◽  
Isolation And Identification ◽  
Wine Production ◽  
Maldi Tof ◽  
The Family ◽  
Bruker Daltonics ◽  
Tof Ms

AbstractThe aim of this study was to identify lactic acid bacteria (LAB) in grapes, must and wines. A total amount of 90 samples including grape (n = 30), must (no = 30) and wine (no = 30) were collected from vineyards in Slovakia. LAB were used cultured on MRS agar with subsequent confirmation with MALDI-TOF mass spectrometry (Bruker Daltonics). Altogether, 904 isolates were identified. Members of the family Lactobacillaeceae were the most abundant in grape (60%), must (46%) and wine (51%). Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella genera and 27 species of LAB were isolated from the examined samples. Leuconostoc mesenteroides spp. mesenteroides was the most abundant species in grape, must and wine.

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