PMID- 32199192
OWN - NLM
STAT- MEDLINE
DCOM- 20200709
LR  - 20200709
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 323
DP  - 2020 Jun 16
TI  - MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses 
      of the Greek island of Naxos.
PG  - 108586
LID - S0168-1605(20)30080-5 [pii]
LID - 10.1016/j.ijfoodmicro.2020.108586 [doi]
AB  - Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass 
      spectrometry (MS), a culture based alternative for microbial diversity studies, 
      is an attractive tool to dereplicate large numbers of isolates to a smaller set 
      of representatives for downstream characterization. In the present study, 
      MALDI-TOF MS, combined with a database of reference spectra compiled in previous 
      studies, was applied to identify 88 non-starter lactic acid bacteria (NSLAB) 
      isolated from 18 samples of four different artisanal cheeses produced in the 
      Island of Naxos, Greece, from raw sheep and goat milk without the addition of 
      starters. Eighty-four isolates (95.5%) could be identified directly via MALDI-TOF 
      MS. Lactobacillus brevis and Lactobacillus plantarum were the dominant species, 
      followed by Lactococcus lactis, Leuconostoc mesenteroides Lactobacillus 
      paracasei, Lactobacillus rhamnosus, Pediococcus pentosaceus and Enterococcus 
      faecium. The remaining four isolates represented species present in the database; 
      however, within-species diversity was insufficiently covered. Additionally, pheS 
      sequencing was applied to confirm identification.
CI  - Copyright (c) 2020 Elsevier B.V. All rights reserved.
FAU - Gantzias, Charalampos
AU  - Gantzias C
AD  - Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. 
      Ledeganckstraat 35, 9000 Gent, Belgium; Laboratory of Dairy Research, Department 
      of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 
      75, 118 55 Athens, Greece.
FAU - Lappa, Iliada K
AU  - Lappa IK
AD  - Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. 
      Ledeganckstraat 35, 9000 Gent, Belgium; Laboratory of Dairy Research, Department 
      of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 
      75, 118 55 Athens, Greece.
FAU - Aerts, Maarten
AU  - Aerts M
AD  - Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. 
      Ledeganckstraat 35, 9000 Gent, Belgium.
FAU - Georgalaki, Marina
AU  - Georgalaki M
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
FAU - Manolopoulou, Eugenia
AU  - Manolopoulou E
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
FAU - Papadimitriou, Kostas
AU  - Papadimitriou K
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
FAU - De Brandt, Evie
AU  - De Brandt E
AD  - Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. 
      Ledeganckstraat 35, 9000 Gent, Belgium.
FAU - Tsakalidou, Effie
AU  - Tsakalidou E
AD  - Laboratory of Dairy Research, Department of Food Science and Human Nutrition, 
      Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece. 
      Electronic address: et@aua.gr.
FAU - Vandamme, Peter
AU  - Vandamme P
AD  - Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. 
      Ledeganckstraat 35, 9000 Gent, Belgium.
LA  - eng
PT  - Journal Article
DEP - 20200309
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
SB  - IM
MH  - Animals
MH  - Biodiversity
MH  - Cheese/*microbiology
MH  - Food Microbiology/*methods
MH  - Greece
MH  - Lactobacillales/chemistry/*classification/*isolation & purification
MH  - Milk/microbiology
MH  - Sheep
MH  - *Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
OTO - NOTNLM
OT  - Anthotyro
OT  - Artisanal cheeses
OT  - Identification
OT  - Kefalotyri
OT  - MALDI-TOF MS
OT  - NSLAB
OT  - Naxos Island
OT  - Touloumotyri
OT  - Xynotyri
OT  - pheS sequencing
EDAT- 2020/03/22 06:00
MHDA- 2020/07/10 06:00
CRDT- 2020/03/22 06:00
PHST- 2019/10/12 00:00 [received]
PHST- 2020/01/27 00:00 [revised]
PHST- 2020/03/07 00:00 [accepted]
PHST- 2020/03/22 06:00 [pubmed]
PHST- 2020/07/10 06:00 [medline]
PHST- 2020/03/22 06:00 [entrez]
AID - S0168-1605(20)30080-5 [pii]
AID - 10.1016/j.ijfoodmicro.2020.108586 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2020 Jun 16;323:108586. doi: 
      10.1016/j.ijfoodmicro.2020.108586. Epub 2020 Mar 9.