Development and application of MALDI-TOF MS for identification of food spoilage fungi.

Abstract:

:Filamentous fungi are frequently involved in food spoilage and cause important food losses and substantial economic damage. Their rapid and accurate identification is a key step to better manage food safety and quality. In recent years, MALDI-TOF MS has emerged as a powerful tool to identify microorganisms and has successfully been applied to the identification of filamentous fungi especially in the clinical context. The aim of this study was to implement a spectral database representative of food spoilage molds. To this end, after application of a standardized extraction protocol, 6477 spectra were acquired from 618 fungal strains belonging to 136 species and integrated in the VITEK MS database. The performances of this database were then evaluated by cross-validation and ∼95% of correct identification to the species level was achieved, independently of the cultivation medium and incubation time. The database was also challenged with external isolates belonging to 52 species claimed in the database and 90% were correctly identified to the species level. To our best knowledge, this is the most comprehensive database of food-relevant filamentous fungi developed to date. This study demonstrates that MALDI-TOF MS could be an alternative to conventional techniques for the rapid and reliable identification of spoilage fungi in food and industrial environments.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Quéro L,Girard V,Pawtowski A,Tréguer S,Weill A,Arend S,Cellière B,Polsinelli S,Monnin V,van Belkum A,Vasseur V,Nodet P,Mounier J

doi

10.1016/j.fm.2018.05.001

subject

Has Abstract

pub_date

2019-08-01 00:00:00

pages

76-88

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(17)31145-0

journal_volume

81

pub_type

杂志文章
  • Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.

    abstract::Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.07.019

    authors: Liu Z,Wang Z,Lv X,Zhu X,Chen L,Ni L

    更新日期:2018-02-01 00:00:00

  • Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota.

    abstract::Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.02.004

    authors: Escobar-Zepeda A,Sanchez-Flores A,Quirasco Baruch M

    更新日期:2016-08-01 00:00:00

  • Detection of Escherichia coli via VOC profiling using secondary electrospray ionization-mass spectrometry (SESI-MS).

    abstract::Escherichia coli O157:H7 (EC O157:H7), as well as its recently emerging non-O157 relatives, are a notorious group of pathogenic bacteria associated with foodborne outbreaks. In this study, we demonstrated that secondary electrospray ionization mass spectrometry (SESI-MS) could be a rapid and accurate detection technol...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.12.008

    authors: Zhu J,Hill JE

    更新日期:2013-06-01 00:00:00

  • Comparing design of experiments and optimal experimental design techniques for modelling the microbial growth rate under static environmental conditions.

    abstract::Building secondary models that describe the growth rate as a function of multiple environmental conditions is often very labour intensive and costly. As such, the current research aims to assist in decreasing the required experimental effort by studying the efficacy of both design of experiments (DOE) and optimal expe...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.05.010

    authors: Akkermans S,Nimmegeers P,Van Impe JF

    更新日期:2018-12-01 00:00:00

  • Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages.

    abstract::Ready-to-eat (RTE) sliced emulsion type sausages are sensitive to recontamination with Listeria (L.) monocytogenes during processing and packaging steps. Since Listeria spp. are able to grow on those products under cold storage conditions, taking steps to reduce the recontamination risk and implementing antibacterial ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103673

    authors: Bungenstock L,Abdulmawjood A,Reich F

    更新日期:2021-04-01 00:00:00

  • Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses.

    abstract::Lactic acid bacteria (LAB) isolated throughout the fermentation process of Aloreña table olives were found to be resistant at least to three antibiotics (Casado Muñoz et al., 2014); however, most were sensitive to the biocides tested in this study (with minimum inhibitory concentrations [MIC] below the epidemiological...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.06.013

    authors: Casado Muñoz Mdel C,Benomar N,Lavilla Lerma L,Knapp CW,Gálvez A,Abriouel H

    更新日期:2016-12-01 00:00:00

  • Role of EfrAB efflux pump in biocide tolerance and antibiotic resistance of Enterococcus faecalis and Enterococcus faecium isolated from traditional fermented foods and the effect of EDTA as EfrAB inhibitor.

    abstract::Enterococcus faecalis and Enterococcus faecium isolated from various traditional fermented foods of both animal and vegetable origins have shown multidrug resistance to several antibiotics and tolerance to biocides. Reduced susceptibility was intra and inter-species dependent and was due to specific and unspecific mec...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.06.009

    authors: Lavilla Lerma L,Benomar N,Valenzuela AS,Casado Muñoz Mdel C,Gálvez A,Abriouel H

    更新日期:2014-12-01 00:00:00

  • Evolution of Campylobacter jejuni of poultry origin in Brazil.

    abstract::Campylobacter jejuni is the most common pathogen associated with foodborne diseases. Persistent presence of this pathogen contaminating the environment in slaughterhouses and chicken products have been reported worldwide. Although many efforts have been employed for reducing C. jejuni contamination, few studies have b...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.03.009

    authors: Melo RT,Grazziotin AL,Júnior ECV,Prado RR,Mendonça EP,Monteiro GP,Peres PABM,Rossi DA

    更新日期:2019-09-01 00:00:00

  • Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content.

    abstract::Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for four strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2006.04.002

    authors: Taillandier P,Ramon Portugal F,Fuster A,Strehaiano P

    更新日期:2007-02-01 00:00:00

  • Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome.

    abstract::Shiga toxin producing E. coli are a problem for food producers. STEC's require a combination of virulence factors to cause disease, so ideally detection techniques should detect the presence of multiple virulence factors in a single cell directly from food. Droplet Digital PCR (ddPCR) is commonly used to quantify the ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2020.103466

    authors: He L,Simpson DJ,Gänzle MG

    更新日期:2020-09-01 00:00:00

  • Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions.

    abstract::Gallic acid has been suggested as a potential antimicrobial for the control of Campylobacter but its effectiveness is poorly studied. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of gallic acid against Campylobacter jejuni (n = 8) and Campylobacter coli (n = 4) strains was de...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.08.002

    authors: Sarjit A,Wang Y,Dykes GA

    更新日期:2015-04-01 00:00:00

  • Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.).

    abstract::This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensor...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.07.014

    authors: dos Santos NS,Athayde Aguiar AJ,de Oliveira CE,Veríssimo de Sales C,de Melo E Silva S,Sousa da Silva R,Stamford TC,de Souza EL

    更新日期:2012-12-01 00:00:00

  • Comparison of three extraction methods to detect noroviruses in dairy products.

    abstract::Noroviruses (NoV) are currently the most common cause of viral foodborne diseases and RT-qPCR is widely used for their detection in food because of its sensitivity, specificity and rapidity. The ISO/TS (15216-1, 15216-2) procedures for detecting NoV and HAV in high-risk food categories such as shellfish, bottled water...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.09.001

    authors: Hennechart-Collette C,Martin-Latil S,Fraisse A,Perelle S

    更新日期:2017-02-01 00:00:00

  • Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis.

    abstract::The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.04.009

    authors: Zhou J,Liu X,Jiang H,Dong M

    更新日期:2009-12-01 00:00:00

  • Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk.

    abstract::Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.10.005

    authors: Lang E,Iaconelli C,Zoz F,Guyot S,Alvarez-Martin P,Beney L,Perrier-Cornet JM,Gervais P

    更新日期:2017-04-01 00:00:00

  • Scanning electron microscopy of Salmonella biofilms on various food-contact surfaces in catfish mucus.

    abstract::The objective of this study was to determine the growth and survival of Salmonella enterica in the presence of high and low concentrations (375 μg/ml and 15 μg/ml) of catfish mucus extract at 10 °C and 22 °C for 63 days. The second objective of this study was to investigate the biofilm formation of Salmonella enterica...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.03.013

    authors: Dhowlaghar N,Bansal M,Schilling MW,Nannapaneni R

    更新日期:2018-09-01 00:00:00

  • Melatonin and glycolytic protein interactions are related to yeast fermentative capacity.

    abstract::Melatonin is an indole amine that interacts with some proteins in mammals, such as calreticulin, calmodulin or sirtuins. In yeast, melatonin is synthetized and interacts with glycolytic proteins during alcoholic fermentation in Saccharomyces cerevisiae. Due to its importance as an antioxidant molecule in both Saccharo...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.103398

    authors: Morcillo-Parra MÁ,González B,Beltran G,Mas A,Torija MJ

    更新日期:2020-05-01 00:00:00

  • Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application.

    abstract::The purpose of this work was to study the changes of bacterial and fungal population of breba fruits such as 'Banane' and 'San Antonio' as well as 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' fig cultivars stored in passive modified atmospheres (MAP) by the use of three different microperforated films (...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.10.035

    authors: Villalobos MDC,Serradilla MJ,Martín A,Hernández-León A,Ruíz-Moyano S,Córdoba MG

    更新日期:2017-05-01 00:00:00

  • The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening.

    abstract::The influence of the wooden equipment used for the traditional cheese manufacturing from raw milk was evaluated on the variations of chemico-physical characteristics and microbial populations during the ripening of Caciocavallo Palermitano cheese. Milk from two farms (A, extensive; B, intensive) was processed in tradi...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.07.008

    authors: Di Grigoli A,Francesca N,Gaglio R,Guarrasi V,Moschetti M,Scatassa ML,Settanni L,Bonanno A

    更新日期:2015-04-01 00:00:00

  • Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

    abstract::Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effe...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.11.013

    authors: Rezaei MN,Dornez E,Jacobs P,Parsi A,Verstrepen KJ,Courtin CM

    更新日期:2014-05-01 00:00:00

  • Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.

    abstract::This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyse...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.05.005

    authors: Osés SM,Diez AM,Melero B,Luning PA,Jaime I,Rovira J

    更新日期:2013-12-01 00:00:00

  • Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese.

    abstract::Minimal inhibitory concentrations (MICs) of undissociated lactic acid were determined for six different Listeria monocytogenes strains at 30 °C and in a pH range of 4.2-5.8. Small increments in pH and acid concentrations were used to accurately establish the growth/no growth limits of L. monocytogenes for these acids....

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.03.012

    authors: Wemmenhove E,van Valenberg HJ,Zwietering MH,van Hooijdonk TC,Wells-Bennik MH

    更新日期:2016-09-01 00:00:00

  • Microbial biogeography of the transnational fermented milk matsoni.

    abstract::The fermented milk matsoni is a traditional, national food product of both Georgia and Armenia. Little is known about the effects of biogeography and milk type on the microbial biodiversity of matsoni or the fungal composition of matsoni fermentations. High-throughput marker-gene sequencing was used to survey the bact...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2015.01.018

    authors: Bokulich NA,Amiranashvili L,Chitchyan K,Ghazanchyan N,Darbinyan K,Gagelidze N,Sadunishvili T,Goginyan V,Kvesitadze G,Torok T,Mills DA

    更新日期:2015-09-01 00:00:00

  • Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations.

    abstract::The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2015.09.006

    authors: Lucena-Padrós H,Ruiz-Barba JL

    更新日期:2016-02-01 00:00:00

  • Survival of foodborne pathogens in natural cracked olive brines.

    abstract::This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.05.017

    authors: Medina E,Romero-Gil V,Garrido-Fernández A,Arroyo-López FN

    更新日期:2016-10-01 00:00:00

  • Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization-Time-of-Flight Mass Spectrometry (MALDI-TOF MS) in response to varying growth conditions.

    abstract::The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) coul...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2013.07.004

    authors: Usbeck JC,Kern CC,Vogel RF,Behr J

    更新日期:2013-12-01 00:00:00

  • Milk-originated Bacillus cereus sensu lato strains harbouring Bacillus anthracis-like plasmids are genetically and phenotypically diverse.

    abstract::Bacillus cereus sensu lato is widely distributed in food products, including raw and processed milk. Plasmids often determine bacterial virulence and toxicity, but their role in the evolution of B. cereus sensu lato is only partly known. Here, we observed that nearly 8% of B. cereus sensu lato isolates were positive f...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.05.009

    authors: Bartoszewicz M,Marjańska PS

    更新日期:2017-10-01 00:00:00

  • Antimicrobial activity of pediocin PA-1 against Oenococcus oeni and other wine bacteria.

    abstract::Pediocin PA-1 is an antimicrobial peptide produced by lactic acid bacteria (LAB) that has been sufficiently well characterised to be used in food industry as a biopreservative. Sulphur dioxide is the traditional antimicrobial agent used during the winemaking process to control bacterial growth and wine spoilage. In th...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.03.006

    authors: Díez L,Rojo-Bezares B,Zarazaga M,Rodríguez JM,Torres C,Ruiz-Larrea F

    更新日期:2012-09-01 00:00:00

  • Fast identification of wine related lactic acid bacteria by multiplex PCR.

    abstract::The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoila...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.08.011

    authors: Petri A,Pfannebecker J,Fröhlich J,König H

    更新日期:2013-02-01 00:00:00

  • Combinations of High Intensity Light Pulses and Thermosonication for the inactivation of Escherichia coli in orange juice.

    abstract::The non-thermal technologies High Intensity Light Pulses (HILP) and Thermosonication (TS) were applied alone and in combination to study their effect on Escherichia coli inactivation in orange juice. Two different energy settings were chosen in the current study, 'Low' (L) and 'High' (H), being the combinations applie...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.04.005

    authors: Muñoz A,Palgan I,Noci F,Morgan DJ,Cronin DA,Whyte P,Lyng JG

    更新日期:2011-09-01 00:00:00