MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota
Samo za registrovane korisnike
2018
Autori
Ledina, TijanaGolob, Majda
Đorđević, Jasna
Magaš, Vladimir
Čolović Svetlana
Bulajić, Snežana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The study was carried out on 110 bacterial isolates obtained from Baird-Parker agar plates (n = 47) and de Man, Rogosa, Sharpe agar plates with added sorbic acid (n = 63), which were analyzed by MALDI-TOF mass spectrometry. Among 47 non-staphylococcal Baird-Parker agar isolates, Macrococcus caseolyticus was the most abundant (n = 37), followed by Enterococcus faecalis (n = 6). Corynebacterium aurimucosum, Corynebacterium glutamicum, Cronobacter sakazakii, and Enterococcus faecium were also identified. Among 63 non-Lactobacillus isolates, 18 isolates were identified as Leuconostoc mesenteroides, 17 as Enterococcus faecalis, 14 as Lactococcus lactis, 5 as Enterococcus durans, 5 as Lactococcus garvieae, 2 as Leuconostoc pseudomesenteroides, and 2 as Pediococcus pentosaceus. Enterococcus faecalis was the only species obtained from both types of media. All isolates were successfully identified to the species level. According to the results of this study, MALDI-TOF mass spectrometry proved t...o be useful tool for the identification of selected lactic acid bacteria and Baird-Parker agar isolates from artisanal cheeses.
Ključne reči:
Serbian artisanal cheeses / MALDI-TOF mass spectrometry / Bacteria identification / Lactic acid bacteriaIzvor:
Journal of Consumer Protection and Food Safety, 2018, 13, 3, 309-314Izdavač:
- Springer International Publishing Ag, Cham
Finansiranje / projekti:
- Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.1007/s00003-018-1164-y
ISSN: 1661-5751
WoS: 000441102700007
Scopus: 2-s2.0-85046424004
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Ledina, Tijana AU - Golob, Majda AU - Đorđević, Jasna AU - Magaš, Vladimir AU - Čolović Svetlana AU - Bulajić, Snežana PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1562 AB - The study was carried out on 110 bacterial isolates obtained from Baird-Parker agar plates (n = 47) and de Man, Rogosa, Sharpe agar plates with added sorbic acid (n = 63), which were analyzed by MALDI-TOF mass spectrometry. Among 47 non-staphylococcal Baird-Parker agar isolates, Macrococcus caseolyticus was the most abundant (n = 37), followed by Enterococcus faecalis (n = 6). Corynebacterium aurimucosum, Corynebacterium glutamicum, Cronobacter sakazakii, and Enterococcus faecium were also identified. Among 63 non-Lactobacillus isolates, 18 isolates were identified as Leuconostoc mesenteroides, 17 as Enterococcus faecalis, 14 as Lactococcus lactis, 5 as Enterococcus durans, 5 as Lactococcus garvieae, 2 as Leuconostoc pseudomesenteroides, and 2 as Pediococcus pentosaceus. Enterococcus faecalis was the only species obtained from both types of media. All isolates were successfully identified to the species level. According to the results of this study, MALDI-TOF mass spectrometry proved to be useful tool for the identification of selected lactic acid bacteria and Baird-Parker agar isolates from artisanal cheeses. PB - Springer International Publishing Ag, Cham T2 - Journal of Consumer Protection and Food Safety T1 - MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota VL - 13 IS - 3 SP - 309 EP - 314 DO - 10.1007/s00003-018-1164-y ER -
@article{ author = "Ledina, Tijana and Golob, Majda and Đorđević, Jasna and Magaš, Vladimir and Čolović Svetlana and Bulajić, Snežana", year = "2018", abstract = "The study was carried out on 110 bacterial isolates obtained from Baird-Parker agar plates (n = 47) and de Man, Rogosa, Sharpe agar plates with added sorbic acid (n = 63), which were analyzed by MALDI-TOF mass spectrometry. Among 47 non-staphylococcal Baird-Parker agar isolates, Macrococcus caseolyticus was the most abundant (n = 37), followed by Enterococcus faecalis (n = 6). Corynebacterium aurimucosum, Corynebacterium glutamicum, Cronobacter sakazakii, and Enterococcus faecium were also identified. Among 63 non-Lactobacillus isolates, 18 isolates were identified as Leuconostoc mesenteroides, 17 as Enterococcus faecalis, 14 as Lactococcus lactis, 5 as Enterococcus durans, 5 as Lactococcus garvieae, 2 as Leuconostoc pseudomesenteroides, and 2 as Pediococcus pentosaceus. Enterococcus faecalis was the only species obtained from both types of media. All isolates were successfully identified to the species level. According to the results of this study, MALDI-TOF mass spectrometry proved to be useful tool for the identification of selected lactic acid bacteria and Baird-Parker agar isolates from artisanal cheeses.", publisher = "Springer International Publishing Ag, Cham", journal = "Journal of Consumer Protection and Food Safety", title = "MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota", volume = "13", number = "3", pages = "309-314", doi = "10.1007/s00003-018-1164-y" }
Ledina, T., Golob, M., Đorđević, J., Magaš, V., Čolović Svetlana,& Bulajić, S.. (2018). MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota. in Journal of Consumer Protection and Food Safety Springer International Publishing Ag, Cham., 13(3), 309-314. https://doi.org/10.1007/s00003-018-1164-y
Ledina T, Golob M, Đorđević J, Magaš V, Čolović Svetlana, Bulajić S. MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota. in Journal of Consumer Protection and Food Safety. 2018;13(3):309-314. doi:10.1007/s00003-018-1164-y .
Ledina, Tijana, Golob, Majda, Đorđević, Jasna, Magaš, Vladimir, Čolović Svetlana, Bulajić, Snežana, "MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota" in Journal of Consumer Protection and Food Safety, 13, no. 3 (2018):309-314, https://doi.org/10.1007/s00003-018-1164-y . .