Abstract
Purpose
This study is to determine the dynamics in the microflora of cornelian cherry tarhana (CCT), a traditional food of Turkey, by MALDI-TOF/TOF MS.
Methods
Non-fermented and fermented CCT productions were performed by using flours of bread wheat, wholegrain hull-less barley, buckwheat, and clear flour. Identification of the isolates obtained from raw materials and various production steps of the CCT was performed by MALDI-TOF/TOF MS. Dendograms were prepared by cluster analysis and the distances between the strains isolated during production stages and from cornelian cherry puree were determined.
Results
Totally, 231 isolates were obtained and 45.5% of them were identified at species level, 30.3% at genus level while 24.2% of the isolates could not be identified. It was found that microflora of cornelian cherry tarhana is mainly composed of yeasts. Thirty-two percent of the identified yeast isolates were Hanseniaspora uvarum and the others were Saccharomycescerevisiae (19.6%), Torulaspora delbrueckii (18.6%), Candida krusei (11.3%), Candida lusitaniae (9.3%), Metschnikowia pulcherrima (3.1%), Wickerhamomyces anomalus (2.1%), Candida kefyr (2.1%), Cyberlindnera fabianii (1%), and Candida parapsilosis (1%). Only two lactic acid bacteria could be isolated, which were Lactobacillus reuteri and Enterococcus spp., originating from buckwheat flour and clear flour, respectively. Dendograms revealed that some of the yeast strains isolated during production were originating from cornelian cherry.
Conclusions
Microflora of CCT was investigated for the first time. This is one of the few studies using MALDI-TOF/TOF MS for identification of food originated yeasts. Novel species–identified, endogenic yeasts which could have potential technological characteristics were introduced.
Similar content being viewed by others
References
Cagindi O, Aksoylu Z, Savlak NY, Kose E (2016) Comparison of physicochemical and functional properties of domestic and commercial tarhana in Turkey. Bulg J Agric Sci 22(2):324–330
Canonico L, Comitini F, Ciani M (2017) Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains. Int J Food Microbiol 259:7–13
Capozzi V, Garofalo C, Chiriatti MA, Grieco F, Spano G (2015) Microbial terroir and food innovation: the case of yeast biodiversity in wine. Microbiol Res 181:75–83
De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F (2016) Yeast diversity of sourdoughs and associated metabolic properties and functionalities. Int J Food Microbiol 239:26–34
Dinda B, Kyriakopoulos AM, Dinda S, Zoumpourlis V, Thomaidis NS, Velegraki A, Markopoulos C, Dinda M (2016) Cornus mas L. (cornelian cherry), an important European and Asian traditional food and medicine: Ethnomedicine, phytochemistry and pharmacology for its commercial utilization in drug industry. J Ethnopharmacol 193:670–690
Faille C, Bénézech T, Midelet-Bourdin G, Lequette Y, Clarisse M, Ronse G, Ronse A, Slomianny (2014) Sporulation of Bacillus spp. within biofilms: a potential source of contamination in food processing environments. Food Microbiol 40:64–74
Joo EJ, Yeom JS, Kwon MJ (2015) Successful treatment of Cyberlindnera fabianii with anidulafunginin a case of catheter-related infection. 10th International Symposium on Antimicrobial Agents and Resistance, Korea, May 14–15
Kabak B, Dobson ADW (2011) An introduction to the traditional fermented foods and beverages of Turkey. Crit Rev Food Sci Nutr 51(3):248–260
Kim E, Cho Y, Lee Y, Han SK, Kim CG, Choo DW, Kim YR, Kim HY (2017) A proteomic approach for rapid identification of Weissella species isolated from Korean fermented foods on MALDI-TOF MS supplemented with an in-house database. Int J Food Microbiol 243:9–15
Kumar RS, Varman DR, Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Arul V (2010) Isolation, characterization and identification of a potential probiont from South Indian fermented foods (Kallappam, Koozh and Mor Kuzhambu) and its use as biopreservative. Probiotics Antimicro 2(3):145–151
Lv XC, Jia RB, Li Y, Chen F, Chen ZC, Liu B, Chen SJ, Rao PF, Ni L (2016) Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs. Food Control 67:292–302
Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94–102
Nacef M, Chevalier M, Chollet S, Drider D, Flahaut C (2017) MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: the Maroilles. Int J Food Microbiol 247:2–8
Osorio-Cadavid E, Chaves-López C, Tofalo R, Paparella A, Suzzi G (2008) Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage. Food Microbiol 25(6):771–777
Ozdemir S, Gocmen D, Yildirim Kumral A (2007) A traditional Turkish fermented cereal food: Tarhana. Food Rev Int 23(2):107–121
Ozel S, Sabanoglu S, Con AH, Simsek O (2015) Diversity and stability of yeast species during the fermentation of tarhana. Food Biotechnol 29(1):117–129
Pedersen LL, Owusu-Kwarteng J, Thorsen L, Jespersen L (2012) Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal. Int J Food Microbiol 159(2):144–151
Quintilla R, Kolecka A, Casaregola S, Daniel HM, Houbraken J, Kostrzewa M, Boekhout T, Groenewald M (2018) MALDI-TOF MS as a tool to identify foodborne yeasts and yeast-like fungi. Int J Food Microbiol 266:109–118
Schulthess B, Brodner K, Bloemberg GV, Zbinden R, Böttger EC, Hombach M (2013) Identification of Gram-positive cocci by use of matrix-assisted laser desorption ionization -time of flight mass spectrometry: comparison of different preparation methods and implementation of a practical algorithm for routine diagnostics. J Clin Microbiol 51(6):1834–1840
Sekwati-Monang B, Gänzle MG (2011) Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana. Int J Food Microbiol 150(2–3):115–121
Sengun IY, Nielsen DS, Karapinar M, Jakobsen M (2009) Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food. Int J Food Microbiol 135(2):105–111
Settanni L, Tanguler H, Moschetti G, Reale S, Gargano V, Erten H (2011) Evolution of fermenting microbiota in tarhana produced under controlled technological conditions. Food Microbiol 28(7):1367–1373
Simsek O, Ozel S, Con AH (2017) Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. Food Sci Biotechnol 26(1):181–187
Spitaels F, Wieme AD, Janssens M, Aerts M, Van Landschoot A, Vuyst LD, Vandamme P (2015) The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiol 49:23–32
Suckau D, Resemann A, Schuerenberg M, Hufnagel P, Franzen J, Holle A (2003) A novel MALDI LIFT-TOF/TOF mass spectrometer for proteomics. Anal Bioanal Chem 376(7):952–965
Tanguler H (2014) Traditional Turkish fermented cereal based products: Tarhana, boza and chickpea bread. Turkish JAF Sci Tech 2(3):144–149
Tristezza M, Tufariello M, Capozzi V, Spano G, Mita G, Grieco F (2016) The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for industrial wine production. Front Microbiol 7:670
Viedma PM, Abriouel H, Omar NB, López RL, Gálvez A (2011) Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48. Food Control 22:756–761
Acknowledgements
The authors would like to thank the Scientific, Industrial and Technological Application and Research Center of Bolu Abant Izzet Baysal University for identification of the isolates by MALDI-TOF/TOF MS.
Funding
This research was financially supported by Scientific Research Projects coordination Unit of Bolu Abant Izzet Baysal University, Bolu, Turkey (project number: BAP- 2016.09.04.1084).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflicts of interest
The authors declare that they have no conflict of interest.
Research involving human participants and/or animals
N/A
Informed consent
N/A
Additional information
Publisher’s note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Bellici, A.E., Karasu-Yalcin, S., Eryasar-Orer, K. et al. MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours. Ann Microbiol 69, 613–625 (2019). https://doi.org/10.1007/s13213-019-01452-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13213-019-01452-z