Application of Maldi- Tof MS Technology to the Identification and Characterization of Pathogens in Dairy Industry.

Boultifat, Linda; guendouze, assia; hamidechi, mohamedabdelhafid

doi:10.21474/ijar01/6665

Cited by 1 publication

(1 citation statement)

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“…A calibration took place by using the Bacterial Test Standard (BTS) from Bruker. All spectra were compared with reference spectra of the BDAL database (version 8.0) and main spectrum profiles (MSPs) created [25].…”

Section: Identification Of Bacteria With Maldi-tof Ms Biotypermentioning

confidence: 99%

Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

et al. 2021

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Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants’ milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). Analysis of 23 cheese samples, produced in different regions of the country, was performed in two ripening times (three or six months post-production). The identified microbiota were primarily constituted of lactic acid bacteria. A total of 13 different genera were obtained. The dominant species in both ripening times were Lactobacillus plantarum (100.0% and 87.0%, at three or six months post-production, respectively), Lactobacillus brevis (56.5% and 73.9%), Lactobacillus paracasei (56.5% and 39.1%), Lactobacillus rhamnosus (13.0% and 17.4%), Lactobacillus paraplantarum (4.3% and 26.1%), Lactobacillus curvatus (8.7% and 8.7%). Other species included Enterococcus faecalis (47.8% and 43.5%), Enterococcus faecium (34.8% and 17.4%), Enterococcus durans (13.0% and 17.4%), Enterococcus malodoratus (4.3% and 4.3%), and Streptococcus salivarius subsp. thermophilus (21.7% and 30.4%). The increased ripening time was found to be correlated to decreased total solids (r = 0.616; p = 0.002), protein (r = 0.683; p < 0.001), and PH (r = 0.780; p < 0.001). The results of this study contribute to a better understanding of the core microbiota of Feta cheese.

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Section: Identification Of Bacteria With Maldi-tof Ms Biotypermentioning

confidence: 99%