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)

Table 2.: MALDI-TOF MS identification and phenotypic characterization of the rod-shaped isolates.

MALDI-TOF MS identification ^a	*Lactobacillus fermentum*					L. plantarum subsp plantarum	L. salivarius
Idolates	UN3	UN5, UN16	UN33	UN35	UN37, UN49	UN47	UN6
Source	A	B C	A	B	C B	B	A
CO₂ from glucose	+	+	+	+	+	-	-
Acid production ^b	(-)^c	(-)	(-)	(-)	(-)	(-/+)^d	(+) ^e_w
Sugar patterns
L-Arabinose	+	-	+	+	+	-	-
Ribose	+	+	+	+	+	+	-
D-Xylose	+	+	+	+	+	-	-
Galactose	+	+	+	+	+	+	+
D-Glucose	+	+	+	+	+	+	+
D-Fructose	+	+	+	+	+	+	+
D-Mannose	+	+	+	+	+	+	+
Dulcitol	-	-	-	-	-	+	-
Mannitol	-	-	-	-	-	+	+
Sorbitol	-	-	-	-	-	+	+
N-Acethyl-glucosamine	-	-	-	+	-	+	+
Amygdalin	-	-	-	+	-	+	-
Arbutin	-	-	-	+	-	+	-
Esculin	+	-	-	+	-	+	-
Salicin	-	-	-	+	-	+	-
Cellobiose	+	-	-	+	-	+	-
Maltose	+	+	+	+	+	+	-
Lactose	+	+	+	+	+	+	+
Melibiose	+	+	+	+	+	+	+
Sucrose	+	+	+	+	+	+	+
Trehalose	+	+	+	+	+	+	+
D-Raffinose	+	+	+	+	+	+	+
Starch	-	-	-	-	-	-	-
β-Gentobiose	-	-	-	+	-	+	-
D-Arabitol	-	-	-	-	-	+	-
Gluconate	+	+	-	+	+	+	-
2-Keto-gluconate	-	-	-	-	-	-	-
5-Keto-gluconate	+	+	-	+	+	-	-

Source of the isolates: (A) Millet gruel (baca), (B) fermented millet dough for wômi production, (C) fried millet cake (wômi)

^a Identification by species mass spectra

^b Growth and acid production on homofermentative-heterofermentative differential (HHD) agar medium

^c(-) White colonies on a blue HHD agar medium

^d(-/+) White colonies with a blue spot on an acidified HHD agar medium

^e(+) Blue colonies on an acidified HHD agar medium

_w: weak acidification

+: positive/-: negative for the test