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dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.date.accessioned2018-06-04T13:23:31Z-
dc.date.available2018-06-04T13:23:31Z-
dc.date.issued2016-07-25-
dc.identifier.issn0266-8254de_CH
dc.identifier.issn1472-765Xde_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6508-
dc.description.abstractMatrix-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.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofLetters in Applied Microbiologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectLactic acid bacteriade_CH
dc.subjectMALDI-TOF MSde_CH
dc.subjectAcetic acid bacteriade_CH
dc.subjectCocoa bean fermentationde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleHigh-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MSde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1111/lam.12621de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
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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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