Journal
FEMS YEAST RESEARCH
Volume 22, Issue 1, Pages -Publisher
OXFORD UNIV PRESS
DOI: 10.1093/femsyr/foac056
Keywords
yeast; fermentation; taxonomic; proteomic; omics
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Yeasts play an important role in the fermentation of various foods and beverages. Quick and reliable identification of microbial species is crucial for assessing biodiversity in fermented products. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a fast, high-throughput, and cost-effective method used for taxonomic identification of microorganisms, including yeasts, in fermented foods and beverages.
Yeasts are an important group of microorganisms and contribute to the fermentation of a broad range of foods and beverages spontaneously or as a starter culture. Rapid and reliable microbial species identification is essential to evaluate biodiversity in fermented foods and beverages. Nowadays, high-throughput omics technologies and bioinformatics tools produce large-scale molecular-level data in many fields. These omics technologies generate data at different expression levels and are used to identify microorganisms. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) is a powerful analytical technique in proteomic technology. It is a tool used to analyze the peptides or proteins of microorganisms for identification. MALDI-TOF MS has been used for the taxonomic identification of microorganisms as a fast, high-throughput, and cost-effective method. This review briefly discussed the application of MALDI-TOF MS in identifying yeasts in fermented foods and beverages.
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