Identification of Lactic Acid Bacteria in Milk and Milk Products with MALDI-TOF Mass Spectrometry
Keywords:
MALDI TOF MS Biotyper, Lactobacillus, milk and milk productsAbstract
Recently, the Matrix assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS) has been developed as vigorous method for the identification of microorganisms. In this study, the culturable population of lactic acid bacteria (LAB) from nonpasteurized milk and milk products was identified using the MALDI-TOF MS. Altogether, 20 samples of Slovak milk and milk products were tested, including 10 samples of milk and 10 samples of dairy products. The LAB were cultured on MRS agar at 30 °C. Gram-positive and catalase-negative strains were subjected to identification by the MALDI-TOF MS profiling. MALDI-TOF MS identification allowed the identification of three genera belonging to the LAB - Lactobacillus, Lactococcus and Leuconostoc. Presence of Lactobacillus was found in 17, Leuconostoc in three and Lactococcus only in one sample. Lactobacillus spp. was the most abundant genus and comprised 84% of all strains were isolated. Lactobacillus was mostly represented with four species: Lactobacillus plantarum, L. acidophilus, L. ultunensis, L. casei. Our study shows that the MALDI-TOF MS could serve an important method in identidication of microorganisms for dairy industry needs.
References
Mäkinen, O.E., Wanhalinna, V., Zannini, E., Arendt E.K., Foods for special dietary needs: Non-dairy plant based milk substitutes and fermented dairy type products. Critical Review of Food Science and Nutrition, 2016, 56(3), 339-49
Bareika, H.A., Sidarenka, A.V., Novik, G.I., Starter cultures of lactic acid bacteria for special diet products. The Eurobiotech Journal, 2017, 1(1), 97-98
Schleifer, K.H., Ludwig, W., Phylogeny of the genus Lactobacillus and related genera. Systematic and Applied Microbiology, 1995, 18, 461-467
Axelsson, L., Lactic acid bacteria: classification and physiology, Food Science and Technology-New York-Marcel Dekker, 2004, 139, 1-66.
Anderson, A.C., Sanunu, M., Schneider, C., Clad, A., Karygianni, L., Hellwig, E., Rapid species-level identification of vaginal and oral lactobacilli using MALDI-TOF MS analysis and 16S rDNA sequencing. BMC Microbiology, 2014, 14, 312.
Singhal, N., Kumar, M., Kanaujia, P.K., Virdi, J.S., MALDI-TOF mass spectrometry: an emerging technology for microbial identification anddiagnosis, Frontiers in Microbiology, 2015, 5, 6-791
Dec, M., Urban-Chmiel, R., Gnat, S., Puchalski, A., Wernicki, A., Identification of Lactobacillus strains of goose origin using MALDI-TOF mass spectrometry and 16S-23S rDNA intergenic spacer PCR analysis. Research in Microbiology, 2014, 165, 190–201
Dušková, M., Šedo, O., Kšicová, K., Zdráhal, Z., Karpíšková, R., Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS, International Journal of Food Microbiology, 2012, 159:107–14
Clark, A.E., Kaleta, E.J., Arora, A., Wolk, D.M., Matrix-assisted laser desorption ionization-time of flight mass spectrometry: a fundamental shift in the routine practice of clinical microbiology. Clinical Microbiology Review, 2013, 26, 547–603
Colombo, E., Franzetti, L., Frusca, M., Scarpellini, M., Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese, Journal of Food Protection, 2010, 73(4), 657–66
Guimarães da Silva, D.C., Brugnera, D.F., de Abreu, L.R., Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water soluble soy extract, African journal of Food Sciences, 2013, 7(10), 392-398
Coppola, R., Succi, M., Sorrentino, E., Iorizzo, M., Grazia, L., Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise, Lait, 2003, 83, 211–222
Piraino, P., Zotta, T., Ricciardi, A., Parente, E., Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis, International Dairy Journal, 2005, 15, 1138–1149.
Sanchez, I., Sesena, S., Poveda, M.J., Cabezas, L., Palop, L., Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheese, International Journal of Food Microbiology, 2005, 102, 355–362
Paola, D., Valentina, A., Giuseppe, Z., Kalliopi, R., Cocolin, L., Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria, Food Microbiology, 2007, 25, 392–399
Holzapfel, E.H,, Haberer, P., Snel, J., Bjorkroth, J., Schillinger, U., Huis int Veld, J.H,, “Overview of gut flora and probiotics”, International Journal of Food Microbiology, 1998, 41(2), 85-100
Osmanagaoglu, O., Kiran, F., Ataoglu, H., “Evaluation of in vitro probiotic potential of Pediococcus pentosaceus OZF isolated from human breast milk”, Probiotics and antimicrobial proteins, 2010, 2(3), 162-174
Pavlovic, M., Huber, I., Konrad, R., Busch, U., Application of MALDI-TOF MS for the identification of food borne bacteria. Open Microbiology Journal, 2013, 7, 135-141
Chevalier, M., Chollet, S., Drider, D., Flahaut, C. MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles Menouar Nacef, International Journal of Food Microbiology, 2017, 147(17), 2–8.
