The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d’Ivoire)
Amenan A Soro-Yao 1, *, Peter Schumann 2, Philippe Thonart 3, 4, Koffi M Djè 1, Rüdiger Pukall 2
1 Food Science and Technology Unit, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
2 Leibniz-Institute DSMZ-German Collection of Microorganisms and Cell Cultures, 38124 Braunschweig, Germany
3 Wallon Center for Industrial Microbiology (CWBI), University of Liège, Bld du Rectorat 29-B40, B 4000 Liège, Belgium
4 Wallon Center of Industrial Biology, Bio-industry Unit, Gembloux Agro-BioTech, 5030 Gembloux, Belgium
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) protein analysis, automated ribotyping, and phenotypic tests (e.g., cell morphology, gas production from glucose, growth and acid production on homofermemtative-heterofermentative differential (HHD) agar medium, sugar fermentation patterns) were used to identify 23 lactic acid bacteria (LAB) isolated from fermented cereal foods available in Abidjan, Côte d’Ivoire. Pediococcusacidilactici (56.5%), Lactobacillusfermentum (30.4%), L. salivarius (4.3%), P. pentosaceus (4.3%) and L. plantarum subsp. plantarum (4.3%) were the species and subspecies identified. Protein based identification was confirmed by automated ribotyping for selected isolates and was similar to that provided by the phenotypic characterization. MALDI-TOF MS protein analysis provided a high level of discrimination among the isolates and could be used for the rapid screening of LAB starter cultures.
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* Address correspondence to this author at the Food Science and Technology Unit, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire; Tel: +225 45008631; Fax: +225 31202034; E-mail: email@example.com