According to the Technische Universität München research team, the identification of microorganisms using Matrix-Assisted-Laser-Desorption-Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) relies on the availability of up-to-date spectra databases.
“Regardless of the field of application, successful implementation of MALDI-TOF MS as an identification tool is highly dependent on the availability of appropriate reference spectra databases,” said the team's research document, Optimization of Matrix-Assisted-Laser-Desorption-Ionization-Time-Of-Flight Mass Spectrometry for the identification of bacterial contaminants in beverages.
“The range of microorganisms encountered in food microbiology may differ from organisms relevant for other fields of study such as clinical microbiology. Not only do databases need to be extended to meet the demands of the food or beverage industry but also preparation procedures have to be adapted to fulfill the needs of quality control processes in the food industry.”
Beverage industry faces “new challenges”
According to the researchers, the identification and differentiation of spoilage bacteria is “crucial” to ensure the quality and safety of these new beverage product developments.
“Microbial contaminants in industry produced beverages can cause turbidity, haze and off-flavours not only resulting in quality loss but also causing financial and image losses,” said the study.
“With rising demand for beverages from exotic fruit supposed to possess health beneficial compounds and an increasing market for fruity beer-based mixed drinks, the beverage and brewing industry faces new challenges.”
“These products often provide good conditions for the survival and growth of a broader range of microorganisms due to high pH, addition of sugar or the reduction of antimicrobial agents such as hops and ethanol,” said the study.
The aim of the team’s study - Optimization of Matrix-Assisted-Laser-Desorption-Ionization-Time-Of-Flight Mass Spectrometry for the identification of bacterial contaminants in beverages - was to identify a simple preparation method capable of delivering reproducible and reliable identification results with special regards to lactic acid and bacteria encountered in the beverage industry.
Source: Journal of Microbiological Methods
http://dx.doi.org/10.1016/j.mimet.2013.03.012
Optimization of Matrix-Assisted-Laser-Desorption-Ionization-Time-Of-Flight Mass Spectrometry for the identification of bacterial contaminants in beverages.
Authors: Carola C Kern, Julia C Usbeck, Rudi F Vogel, Jürgen Behr.