Abstract：
:Since food spoilage by yeasts causes high economic losses, fast and accurate identifications of yeasts associated with food and food-related products are important for the food industry. In this study the efficiency of the matrix assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) to identify food related yeasts was evaluated. A CBS in-house MALDI-TOF MS database was created and later challenged with a blinded test set of 146 yeast strains obtained from food and food related products. Ninety eight percent of the strains were correctly identified with log score values>1.7. One strain, Mrakia frigida, gained a correct identification with a score value<1.7. Two strains could not be identified at first as they represented a mix of two different species. These mixes were Rhodotorula babjevae with Meyerozyma caribbica and Clavispora lusitaniae with Debaryomyces hansenii. After separation, all four species could be correctly identified with scores>1.7. Ambiguous identifications were observed due to two incorrect reference mass spectra's found in the commercial database BDAL v.4.0, namely Candida sake DSM 70763 which was re-identified as Candida oleophila, and Candida inconspicua DSM 70631 which was re-identified as Pichia membranifaciens. MALDI-TOF MS can distinguish between most of the species, but for some species complexes, such as the Kazachstania telluris and Mrakia frigida complexes, MALDI-TOF MS showed limited resolution and identification of sibling species was sometimes problematic. Despite this, we showed that the MALDI-TOF MS is applicable for routine identification and validation of foodborne yeasts, but a further update of the commercial reference databases is needed.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Quintilla R,Kolecka A,Casaregola S,Daniel HM,Houbraken J,Kostrzewa M,Boekhout T,Groenewald Mdoi
10.1016/j.ijfoodmicro.2017.11.016subject
Has Abstractpub_date
2018-02-02 00:00:00pages
109-118eissn
0168-1605issn
1879-3460pii
S0168-1605(17)30510-Xjournal_volume
266pub_type
杂志文章abstract：:The spectrum of antimicrobial activity of Lactobacillus plantarum BS against representative bacterial species was established through deferred assay and 'spot-on-lawn' assay using actively growing cells and partially purified bacteriocin extract, respectively. Only lactobacilli, pediococci, enterococci, bacilli and Li...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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abstract：:A large variety of stress conditions including physicochemical factors induce the synthesis of more than 20 heat shock proteins (HSPs). In E. coli, the heat shock response to temperature upshift from 30 to 42 degrees C consists of the rapid induction of these HSPs, followed by an adaptation period where the rate of HS...
journal_title：International journal of food microbiology
pub_type： 评论,杂志文章,评审
doi：10.1016/s0168-1605(00)00206-3
更新日期：2000-04-10 00:00:00
abstract：:Pulsed electric fields (PEF) is an emerging nonthermal processing technology used to inactivate microorganisms in liquid foods such as milk. PEF results in loss of cell membrane functionality that leads to inactivation of the microorganism. There are many processes that aid in the stability and safety of foods. The co...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2017.01.015
更新日期：2017-04-04 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2002-03-01 00:00:00
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pub_type： 杂志文章
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更新日期：1988-02-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.03.007
更新日期：2011-05-14 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.10.029
更新日期：2007-04-10 00:00:00
abstract：:Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of mic...
journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2017.12.029
更新日期：2018-09-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2005.10.017
更新日期：2006-04-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.12.003
更新日期：2009-02-28 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(00)00197-5
更新日期：2000-04-10 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2010.01.035
更新日期：2010-04-30 00:00:00
abstract：:The occurrence of antibiotic resistance genes in foodstuffs involves a human health risk. Fresh edible insects present an emerging source of human food but they were not yet assessed in a quantitative way for antibiotic resistances as a matter of food safety. In this study, a real-time quantitative PCR assessment was ...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.10.027
更新日期：2019-02-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2007.06.010
更新日期：2007-11-30 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章,评审
doi：10.1016/j.ijfoodmicro.2007.05.015
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pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2013-09-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2018-07-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.03.020
更新日期：2012-05-15 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.08.004
更新日期：2011-11-15 00:00:00
abstract：BACKGROUND:Antimicrobial resistance in Salmonella enterica is often plasmid encoded. A key resistance plasmid group is the incompatibility group (Inc) A/C plasmids that often carry multiple resistance determinants. Previous studies showed that IncA/C plasmids were often co-located with other plasmids. The current study...
journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2018.01.018
更新日期：2018-04-20 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2006.08.006
更新日期：2007-03-10 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.08.003
更新日期：2017-01-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2011.01.040
更新日期：2011-03-30 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2003.09.013
更新日期：2004-07-01 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2012.04.012
更新日期：2012-06-15 00:00:00
