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
Article first published online: 3 AUG 2012
© 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology
Letters in Applied Microbiology
Volume 55, Issue 4, pages 265–273, October 2012
How to Cite
Doan, N.T.L., Van Hoorde, K., Cnockaert, M., De Brandt, E., Aerts, M., Le Thanh, B. and Vandamme, P. (2012), 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. Letters in Applied Microbiology, 55: 265–273. doi: 10.1111/j.1472-765X.2012.03287.x
- Issue published online: 11 SEP 2012
- Article first published online: 3 AUG 2012
- Accepted manuscript online: 9 JUL 2012 08:23AM EST
- 2012/0690: received 17 April 2012, revised 25 June 2012 and accepted 26 July 2012
- lactic acid bacteria;
- MALDI-TOF MS;
- nem chua;
- pheS analysis;
- protein profiling
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.