Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database

International Journal of Food Microbiology
Cristina GutiérrezAntonio Santos

Abstract

Saccharomyces cerevisiae is the most important yeast species for the production of wine and other beverages. In addition, nowadays, researchers and winemakers are aware of the influence of non-Saccharomyces in wine aroma complexity. Due to the high microbial diversity associated to several agro-food processes, such as winemaking, developing fast and accurate methods for microbial identification is demanded. In this context, MALDI-TOF MS mass fingerprint provides reliable tool for fast biotyping and classification of microorganisms. However, there is no versatile and standardized method for fungi currently available. In this study, an optimized sample preparation protocol was devised for the biotyping of yeasts of oenological origin. Taking into account that commercially available reference databases comprise almost exclusively clinical microorganisms, most of them bacteria, in the present study a database of yeasts isolated from vineyards and wineries was created, and its accuracy was tested using industrial and laboratory yeast strains. In addition, the implementation of a program for MALDI-TOF MS spectra analysis has been developed as an extensible open-source platform for MALDI data processing and analysis with statistical t...Continue Reading

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