High-Throughput Identification of Coliforms in Processed Soybean Products Using Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry

Katase, Mitsuru; Tsumura, Kyosuke

doi:10.3136/fstr.20.1093

Cited by 1 publication

(2 citation statements)

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“…However, the fat matrixes in foods interfere with accurate identification of bacteria using the MALDI-TOF MS system. Katase & Tsumura (2014) found that the identification accuracy of MALDI-TOF MS was lower when the fat content of the soymilk sample was ≥ 50%, indicating that the residual fat matrixes might have interfered with the raw mass spectrum and affected the spectrum matching. Other rapid detection methods, such as PCR, are also inhibited by fat matrixes (Gadkar & Filion, 2013;Schrader et al, 2012).…”

Section: Maldi-tof Ms Identification Of Bacteria In Processed Soy Foodsmentioning

confidence: 99%

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Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review

Katase¹,

Tsumura²

2020

JFR

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Plant-based diets are gaining interest in promoting physical and environmental health worldwide. The widely growing consumption of processed soy foods results in an increased demand for safe and high quality soy foods. Many of the rapid bacterial detection methods currently available are inhibited by components in the food matrixes. In recent years, high-throughput devices have been developed, which aid in the enumeration and evaluation of microorganisms in processed soy foods (automated fluorescent filter method, high-throughput identification using matrix-assisted laser desorption ionization time-of-flight mass spectrometry, and automated most probable number method). These methods are more rapid and convenient compared to the conventional culture method. This review discusses alternate reliable methods for the microbiological assessment of processed soy foods, which guarantees the safety of the food delivered for consumption.

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Section: Maldi-tof Ms Identification Of Bacteria In Processed Soy Foodsmentioning

confidence: 99%

“…However, it is difficult to detect and identify bacteria in high lipid-containing food. Moreover, little information is available on non-culture based bacterial identification in food samples using the MALDI-TOF MS (Barreiro et al, 2012;Ferreira et al, 2010;Furukawa et al, 2013;Katase & Tsumura, 2014).…”

Section: Introductionmentioning

confidence: 99%