Application of maldi-tof mass spectrometry for identification of bacteria isolated from traditional slovak cheese “parenica”

Miroslava Kačániová, Simona Kunová, Ľudmila Nagyová, Elena Horská, Peter Haščík, Margarita Terentjeva

Application of maldi-tof mass spectrometry for identification of bacteria isolated from traditional slovak cheese “parenica”

Číslo: 6/2018/2019
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2019.8.6.1294-1297

Klíčová slova: bacteria, mass spectrometry, identification, Slovak “Parenica” cheese

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Anotace: In this study, the cultivable population of bacteria from a traditional Slovak cheese “Parenica” made from cow milk were identified using MALDI-TOF mass spectrometry (MS). A total of 100 “Parenica” cheese packages from four producers were examined, including n=50 smoked and n=50 non-smoked cheese samples. The lactic acid bacteria (LAB) were cultured on MRS, APT and MSE agars at 30 °C, coliform bacteria on VRBL agar at 37 °C, total count of bacteria (TCB) on Plate count agar at 30 °C and enterococci on Enterococcus selective agar at 37 °C. Gram-positive and gram-negative strains were subjected to identification by MALDI-TOF MS profiling. MALDI-TOF MS identification revealed four genera belonging to LAB including Lactococcus, Lactobacillus, Enterococcus and Leuconostoc. Lactobacillus was the most represented genus with seven species: Lactobacillus curvatus (L. curvatus), L. delbrueckii, L. fermentum, L. casei, L. paraplantarum, L. plantarum and L. sakei.. Escherichia coli, Enterobacter asburiae, Klebsiella oxytoca and K. pneumoniae were the most identified bacteria species from Enterobacteriales order.