MALDI-TOF MS を用いた酵母の同定の検討

Translated title of the contribution: Study of Yeast Identification Using MALDI-TOF MS

Hiroshi Baba, Takuro Matsumoto, Kaori Matsushita, Motokazu Nakayama, Takahisa Miyamoto

Research output: Contribution to journalArticlepeer-review


After culturing 75 strains of 19 yeast species from food on potato dextrose agar medium at 25 °C for 5 days, mass spectra were acquired using VITEK MSTM plus to prepare SuperSpectra (SSp). Verification of the prepared SSp showed that the reliability of identification was more than 80 % except for Schizosaccharomyces spp., Sterigmatomyces elviae, Starmerella apicola, S. etchellsii, Wickerhamomyces subpelliculosus, Zygosaccharomyces rouxii, and Z. bisporus. It was difficult to distinguish Z. bailii, Z. parabailii, Z. pseudobailii, Z. mellis, and Z. siamensis, by using their SSp, but they can be identified as Z. bailii complex for Z. bailii, Z. parabailii and Z. pseudobailii, and Z. mellis-siamensis complex for Z. mellis and Z. siamensis. The identification reliability level was affected by the medium used for cultivation of yeast. For the Brettanomyces (Dekkera) spp., there were cases where they were difficult to identify when a mass spectrum with peaks that had a sufficient number and intensity was not obtained, or when the major peaks were similar. Improvement of the methods for sample treatment and SSp creation were required.

Translated title of the contributionStudy of Yeast Identification Using MALDI-TOF MS
Original languageJapanese
Pages (from-to)115-125
Number of pages11
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Issue number3
Publication statusPublished - 2022

All Science Journal Classification (ASJC) codes

  • Food Science


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