| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS |
| Autor/-in: | Miescher Schwenninger, Susanne Freimüller Leischtfeld, Susette Gantenbein-Demarchi, Corinne |
| DOI: | 10.1111/lam.12621 |
| Erschienen in: | Letters in Applied Microbiology |
| Erscheinungsdatum: | 25-Jul-2016 |
| Verlag / Hrsg. Institution: | Wiley |
| ISSN: | 0266-8254 1472-765X |
| Sprache: | Englisch |
| Schlagwörter: | Lactic acid bacteria; MALDI-TOF MS; Acetic acid bacteria; Cocoa bean fermentation |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/6508 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Miescher Schwenninger, S., Freimüller Leischtfeld, S., & Gantenbein-Demarchi, C. (2016). High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS. Letters in Applied Microbiology. https://doi.org/10.1111/lam.12621
Miescher Schwenninger, S., Freimüller Leischtfeld, S. and Gantenbein-Demarchi, C. (2016) ‘High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS’, Letters in Applied Microbiology [Preprint]. Available at: https://doi.org/10.1111/lam.12621.
S. Miescher Schwenninger, S. Freimüller Leischtfeld, and C. Gantenbein-Demarchi, “High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS,” Letters in Applied Microbiology, Jul. 2016, doi: 10.1111/lam.12621.
MIESCHER SCHWENNINGER, Susanne, Susette FREIMÜLLER LEISCHTFELD und Corinne GANTENBEIN-DEMARCHI, 2016. High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS. Letters in Applied Microbiology. 25 Juli 2016. DOI 10.1111/lam.12621
Miescher Schwenninger, Susanne, Susette Freimüller Leischtfeld, and Corinne Gantenbein-Demarchi. 2016. “High-Throughput Identification of the Microbial Biodiversity of Cocoa Bean Fermentation by MALDI-TOF MS.” Letters in Applied Microbiology, July. https://doi.org/10.1111/lam.12621.
Miescher Schwenninger, Susanne, et al. “High-Throughput Identification of the Microbial Biodiversity of Cocoa Bean Fermentation by MALDI-TOF MS.” Letters in Applied Microbiology, July 2016, https://doi.org/10.1111/lam.12621.
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