Identification of yeasts in fermented foods and beverages using MALDI-TOF MS

Gunduz C. P. B., AĞIRMAN B., ERTEN H.

FEMS YEAST RESEARCH, cilt.22, sa.1, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 22 Sayı: 1
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1093/femsyr/foac056
  • Dergi Adı: FEMS YEAST RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, MEDLINE
  • Anahtar Kelimeler: yeast, fermentation, taxonomic, proteomic, omics, LASER-DESORPTION IONIZATION, FLIGHT MASS-SPECTROMETRY, MICROBIAL IDENTIFICATION, TIME, BACTERIA, ELECTROSPRAY, GENOMICS
  • Çukurova Üniversitesi Adresli: Evet

Özet

Yeasts are an important group of microorganisms and contribute to the fermentation of a broad range of foods and beverages spontaneously or as a starter culture. Rapid and reliable microbial species identification is essential to evaluate biodiversity in fermented foods and beverages. Nowadays, high-throughput omics technologies and bioinformatics tools produce large-scale molecular-level data in many fields. These omics technologies generate data at different expression levels and are used to identify microorganisms. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a powerful analytical technique in proteomic technology. It is a tool used to analyze the peptides or proteins of microorganisms for identification. MALDI-TOF MS has been used for the taxonomic identification of microorganisms as a fast, high-throughput, and cost-effective method. This review briefly discussed the application of MALDI-TOF MS in identifying yeasts in fermented foods and beverages.