Identification of yeasts in fermented foods and beverages using MALDI-TOF MS

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dc.authoridErten, Huseyin/0000-0003-1537-2416
dc.authoridAGIRMAN, BILAL/0000-0002-3629-1933
dc.contributor.authorGunduz, Cennet Pelin Boyaci
dc.contributor.authorAgirman, Bilal
dc.contributor.authorErten, Huseyin
dc.date.accessioned2025-01-06T17:44:50Z
dc.date.available2025-01-06T17:44:50Z
dc.date.issued2022
dc.description.abstractYeasts 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.
dc.identifier.doi10.1093/femsyr/foac056
dc.identifier.issn1567-1356
dc.identifier.issn1567-1364
dc.identifier.issue1
dc.identifier.pmid36367538
dc.identifier.scopus2-s2.0-85143088307
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1093/femsyr/foac056
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3207
dc.identifier.volume22
dc.identifier.wosWOS:000892514500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherOxford Univ Press
dc.relation.ispartofFems Yeast Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectyeast
dc.subjectfermentation
dc.subjecttaxonomic
dc.subjectproteomic
dc.subjectomics
dc.titleIdentification of yeasts in fermented foods and beverages using MALDI-TOF MS
dc.typeReview Article

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