title: 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.
abstract: OBJECTIVE
  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.
  
  
  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.
  
  
  CONCLUSIONS
  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.
authors:  Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Gent, Belgium.
authors: N T L
authors: NT
authors: Doan
authors: K
authors: K
authors: Van Hoorde
authors: M
authors: M
authors: Cnockaert
authors: E
authors: E
authors: De Brandt
authors: M
authors: M
authors: Aerts
authors: B
authors: B
authors: Le Thanh
authors: P
authors: P
authors: Vandamme
mesh_terms: D016000:Cluster Analysis; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods*; D019344:Lactic Acid; D007777:Lactobacillaceae / Q000145:classification* / Q000302:isolation & purification; D016133:Polymerase Chain Reaction; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization / Q000379:methods*; D014744:Vietnam
chemical_list: D019344:Lactic Acid