Title: High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
Authors : Miescher Schwenninger, Susanne
Freimüller Leischtfeld, Susette
Gantenbein-Demarchi, Corinne
Published in : Letters in Applied Microbiology
Publisher / Ed. Institution : Wiley-Blackwell
Issue Date: 25-Jul-2016
License (according to publishing contract) : Licence according to publishing contract
Type of review: Not specified
Language : English
Subjects : Lactic acid bacteria; MALDI-TOF MS; Acetic acid bacteria; Cocoa bean fermentation
Subject (DDC) : 664: Food technology
Abstract: Matrix-assisted laser desorption ionization time-of-flight mass spectrometry(MALDI-TOF MS) is a powerful biotyping tool increasingly used for high- throughput identification of clinical microbial isolates, however, in food fermentation research this approach is still not well established. This study examines the microbial biodiversity of cocoa bean fermentation based on the isolation of micro-organisms in cocoa-producing regions, followed by MALDI- TOF MS in Switzerland. A preceding 6-week storage test to mimic lengthy transport of microbial samples from cocoa-producing regions to Switzerland was performed with strains of Lactobacillus plantarum, Acetobacter pasteurianus and Saccharomyces cerevisiae. Weekly MALDI-TOF MS analysis was able to successfully identify microbiota to the species level after storing live cultures on slant agar at mild temperatures (7°C) and/or in 75% aqueous ethanol at differing temperatures (20, 7 and 30°C). The efficacy of this method was confirmed by on-site recording of the microbial biodiversity in cocoa bean fermentation in Bolivia and Brazil, with a total of 1126 randomly selected isolates. MALDI-TOF MS analyses revealed known dominant cocoa bean fermentation species with Lact. plantarum and Lactobacillus fermentum in the lactic acid bacteria taxon, Hanseniaspora opuntiae and S. cerevisiae in the yeast taxon, and Acet. pasteurianus, Acetobacter fabarum, Acetobacter ghanensis and Acetobacter senegalensis in the acetic acid bacteria taxon.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific Journal
DOI : 10.1111/lam.12621
ISSN: 0266-8254
URI: https://digitalcollection.zhaw.ch/handle/11475/6508
Appears in Collections:Publikationen Life Sciences und Facility Management

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