Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam

Authors

  • N.T.L. Doan,

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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  • 1,2 K. Van Hoorde,

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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  • 1,3 M. Cnockaert,

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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  • 1 E. De Brandt,

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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  • 1 M. Aerts,

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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  • 1 B. Le Thanh,

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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  • and 4 P. Vandamme 1

    1. 1 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium
      2 Department of Biochemistry and Food Biotechnology, Faculty of Food Science and Technology, Hanoi University of Agriculture, Trauquy-Gialam, Hanoi, Vietnam
      3 Faculty of Applied Bioscience Engineering, University College Ghent, Gent, Belgium
      4 Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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Koenraad Van Hoorde, Faculty of Applied Bioscience Engineering, University College Ghent, Valentin Vaerwyckweg 1, 9000 Gent, Belgium. E-mail: koenraad.vanhoorde@hogent.be

Abstract

Aims:  To evaluate the potential use of MALDI-TOF MS for fast and reliable classification and identification of lactic acid bacteria (LAB) from traditional fermented foods.

Methods and Results:  A total of 119 strains of LAB from fermented meat (nem chua) were analysed with both (GTG)5-PCR fingerprinting and MALDI-TOF MS. Cluster analysis of the profiles revealed five species represented by a single isolate both in (GTG)5-PCR and in MALDI-TOF MS; five species grouped alike for (GTG)5-PCR and for MALDI-TOF MS; however, differences in minimal similarity between the delineated (GTG)5-PCR and MALDI-TOF MS clusters could be observed; three species showed more heterogeneity in their MALDI-TOF MS profiles compared to their (GTG)5-PCR profiles; two species, each represented by a single MALDI-TOF cluster, were subdivided in the corresponding (GTG)5-PCR dendrogram. As proof of the identification potential of MALDI-TOF MS, LAB diversity from one fermented mustard sample was analysed using MALDI- TOF MS. PheS gene sequencing was used for validation.

Conclusions:  MALDI-TOF MS is a powerful, fast, reliable and cost-effective technique for the identification of LAB associated with the production of fermented foods.

Significance and Impact of the Study:  Food LAB can be identified using MALDI-TOF MS, and its application could possibly be extended to other food matrices and/or other food-derived micro-organisms.

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