Gunduz, Cennet Pelin BoyaciAgirman, BilalErten, Huseyin2025-01-062025-01-0620221567-13561567-136410.1093/femsyr/foac0562-s2.0-85143088307https://doi.org/10.1093/femsyr/foac056https://hdl.handle.net/20.500.14669/3207Yeasts 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.eninfo:eu-repo/semantics/openAccessyeastfermentationtaxonomicproteomicomicsReview Article136367538Q222WOS:000892514500001Q2