High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS

Miescher Schwenninger, Susanne; Freimüller Leischtfeld, Susette; Gantenbein-Demarchi, Corinne

doi:10.1111/lam.12621

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
Authors:	Miescher Schwenninger, Susanne Freimüller Leischtfeld, Susette Gantenbein-Demarchi, Corinne
DOI:	10.1111/lam.12621
Published in:	Letters in Applied Microbiology
Issue Date:	25-Jul-2016
Publisher / Ed. Institution:	Wiley
ISSN:	0266-8254 1472-765X
Language:	English
Subjects:	Lactic acid bacteria; MALDI-TOF MS; Acetic acid bacteria; Cocoa bean fermentation
Subject (DDC):	664: Food technology
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.
URI:	https://digitalcollection.zhaw.ch/handle/11475/6508
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Miescher Schwenninger, S., Freimüller Leischtfeld, S., & Gantenbein-Demarchi, C. (2016). High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS. Letters in Applied Microbiology. https://doi.org/10.1111/lam.12621

Miescher Schwenninger, S., Freimüller Leischtfeld, S. and Gantenbein-Demarchi, C. (2016) ‘High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS’, Letters in Applied Microbiology [Preprint]. Available at: https://doi.org/10.1111/lam.12621.

S. Miescher Schwenninger, S. Freimüller Leischtfeld, and C. Gantenbein-Demarchi, “High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS,” Letters in Applied Microbiology, Jul. 2016, doi: 10.1111/lam.12621.

MIESCHER SCHWENNINGER, Susanne, Susette FREIMÜLLER LEISCHTFELD und Corinne GANTENBEIN-DEMARCHI, 2016. High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS. Letters in Applied Microbiology. 25 Juli 2016. DOI 10.1111/lam.12621

Miescher Schwenninger, Susanne, Susette Freimüller Leischtfeld, and Corinne Gantenbein-Demarchi. 2016. “High-Throughput Identification of the Microbial Biodiversity of Cocoa Bean Fermentation by MALDI-TOF MS.” Letters in Applied Microbiology, July. https://doi.org/10.1111/lam.12621.

Miescher Schwenninger, Susanne, et al. “High-Throughput Identification of the Microbial Biodiversity of Cocoa Bean Fermentation by MALDI-TOF MS.” Letters in Applied Microbiology, July 2016, https://doi.org/10.1111/lam.12621.