title: High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.
abstract: Matrix-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.
  
  
  CONCLUSIONS
  Microbial identification with MALDI-TOF MS has increased the number of samples that can be analysed in a given time, a prerequisite for high-throughput methods. This method is already widely used for the identification of clinical microbial isolates, whereas in food fermentation research, including cocoa bean fermentation, microbiota is mostly identified by time-consuming, biochemical-based phenotyping and molecular approaches. This study presents the use of MALDI-TOF MS for characterizing the microbial biodiversity of cocoa bean fermentation. The feasibility of MALDI-TOF MS identification of cocoa-specific microbiota has been shown with samples collected during on-site studies in two countries of origin, Bolivia and Brazil.
authors.affiliation: Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland. susanne.miescher-schwenninger@zhaw.ch.
authors.forename: S
authors.initials: S
authors.lastname: Miescher Schwenninger
authors.affiliation: Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland.
authors.forename: S
authors.initials: S
authors.lastname: Freimüller Leischtfeld
authors.affiliation: Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland.
authors.forename: C
authors.initials: C
authors.lastname: Gantenbein-Demarchi
mesh_terms: D019342:Acetic Acid; D001419:Bacteria / Q000302:isolation & purification*; D015373:Bacterial Typing Techniques; D001838:Bolivia; D001938:Brazil; D002099:Cacao / Q000382:microbiology*; D000431:Ethanol; D005285:Fermentation; D064307:Microbiota; D016533:Mycological Typing Techniques; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization / Q000379:methods*; D015003:Yeasts / Q000302:isolation & purification*
chemical_list: D000431:Ethanol; D019342:Acetic Acid
keywords: MALDI-TOF MS; acetic acid bacteria; cocoa bean fermentation; lactic acid bacteria; yeasts