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Shao-quan Liu - One of the best experts on this subject based on the ideXlab platform.
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Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry.
Food microbiology, 2020Co-Authors: Rui Wang, Jingcan Sun, Benjamin Lassabliere, Shao-quan LiuAbstract:Abstract The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster than the other two yeasts; strain NCYC2251 was the only species that metabolized xylose. Strain FrootZen increased the caffeine content significantly and strain Prelude showed the opposite trend, both at a statistical level, while theanine contents in four samples were relatively stable. Biodiva and FrootZen significantly improved polyphenols content and the oxygen radical absorbance capacity of fermented teas. Some endogenous volatiles such as ketones, lactones and aldehydes decreased to lower or undetected levels, but one of the key tea aroma compounds methyl salicylate increased by 34-fold and 100-fold in P. kluyveri and W. saturnus samples respectively. Therefore, green tea fermentation by appropriate non-Saccharomyces yeasts can enhance its antioxidant capacity and alter the aroma compound profile.
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Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts
Food research international (Ottawa Ont.), 2020Co-Authors: Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Shao-quan LiuAbstract:Abstract Direct fermentations of sterilised green coffee beans by monocultures of Saccharomyces cerevisiae and Pichia kluyveri were investigated for coffee flavour biotransformation. During fermentation, fruity esters were generated in the green coffee beans by yeasts. 2-Phenylethyl acetate was elevated by 1.1 mg/kg and 0.03 mg/kg in P. kluyveri- and S. cerevisiae-fermented green beans, respectively, as compared to the untreated sample. Ethyl octanoate (0.51 mg/kg) and isoamyl acetate (1.69 mg/kg) only existed in S. cerevisiae- and P. kluyveri-fermented green beans, respectively. After roasting, higher levels of 2-phenylethyl acetate were detected in fermented coffees, and ethyl octanoate was found only in the S. cerevisiae-fermented sample, despite the loss of isoamyl acetate in P. kluyveri-fermented coffees during roasting. The fruity esters generated by the yeasts during green coffee bean fermentations were directly transferred to the volatile profiles formed after roasting and enhanced the fruity attribute in the roasted coffees, with a more noticeable effect observed from S. cerevisiae fermentation. Higher productions of N-heterocyclic volatiles occurred during roasting of S. cerevisiae-fermented coffees and contributed to elevated nutty and roasted aromas. S. cerevisiae and P. kluyveri are considered suitable starter cultures for controlled coffee flavour biotransformation through controlled fermentations of green coffee beans.
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Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria.
Food research international (Ottawa Ont.), 2020Co-Authors: Chenhui Wang, Jingcan Sun, Benjamin Lassabliere, Shao-quan LiuAbstract:This study attempted to achieve coffee flavour biotransformation through controlled fermentation of sterilsed green coffee beans with a coculture of Saccharomyces cerevisiae and Pichia kluyveri (FYco) and a sequential inoculation of Lc. lactis subsp. cremoris and the yeast coculture (FLYco). Isoamyl acetate, 2-phenylethyl acetate, and ethyl octanoate were produced by 5.76, 1.35 and 0.54 mg/kg, respectively, in FYco fermented green coffee beans. Compared to the green coffee bean fermented by the yeast monocultures in previous study, FYco led to a 1.2- and 4.1-times elevation in production of isoamyl acetate and 2-phenylethyl acetate, respectively. FLYco further increased acetate ester production by more than 2 times relative to FYco. The esters produced in FYco and FLYco partially survived the roasting process and imparted the roasted coffees with considerable fruity and winey aromas. The lactic acid fermentation in FLYco increased the acidity in green coffee beans, which promoted the formation of caramel-smelling furfurals and preservation of acidity and sweetness in the roasted coffees. Apart from the mere additions of flavour modification from individual strains, the proper combination of multiple strains can result in synergistic effects that enhanced the modulating activities of individual strains and further enhance flavour complexity of the resulted coffee.
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evaluation of five commercial non saccharomyces yeasts in fermentation of soy tofu whey into an alcoholic beverage
Food Microbiology, 2018Co-Authors: Jianyong Chua, Shao-quan LiuAbstract:Abstract Soy (tofu) whey is a nutritious liquid substrate that is often discarded by tofu manufacturers. Recent research has shown that tofu whey can be converted into a soy alcoholic beverage using Saccharomyces yeasts. In this study, five commercially available non-Saccharomyces yeasts (Torulaspora delbrueckii; Lachancea thermotolerans; Metschnikowia pulcherrima; Pichia kluyveri and Williopsis saturnus) were evaluated in tofu whey fermentation and each of the yeasts showed different growth kinetics and fermentation performance. T. delbrueckii and L. thermotolerans consumed the supplemented sucrose and produced 6–7% (v/v) ethanol, while M. pulcherrima, P. kluyveri and W. saturnus only utilized the endogenous fructose and glucose, producing trace levels of ethanol. Besides, different yeasts showed different β-glucosidase activities with 22–97% reduction in isoflavone glucosides; T. delbrueckii, L. thermotolerans and W. saturnus also decreased the level of GABA in tofu whey. Endogenous volatile compounds (mainly short-chain aldehydes) in tofu whey were reduced to trace levels, but different volatile compounds were produced by different yeasts at varying levels that can contribute to the different aroma profiles of the beverages. Therefore, selection of appropriate non-Saccharomyces yeasts can serve as a new strategy to valorize tofu whey and alter the aroma profile of the beverage.
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The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.
Applied microbiology and biotechnology, 2017Co-Authors: Marilyn Kai Wen Voon, Jianyong Chua, Dejian Huang, Pin-rou Lee, Shao-quan LiuAbstract:This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th (T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making.
Francisco Javier De La Torre González - One of the best experts on this subject based on the ideXlab platform.
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The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation.
FEMS yeast research, 2020Co-Authors: Andrés Méndez-zamora, Daniel Oswaldo Gutiérrez-avendaño, Melchor Arellano-plaza, Francisco Javier De La Torre González, Iliana Barrera-martínez, Anne Gschaedler Mathis, Leticia Casas-godoyAbstract:Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20°C, 25°C and 30°C). Increased ester production was observed at 250 rpm. Greatest effect in alcohols and ester production was found with A. tequilana, identifying PK1 as higher alcohol producer, and PK8 as better ester producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, and finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles that are affected by factors including medium, agitation and temperature.
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evaluation of matrix assisted laser desorption ionization time of flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes
Rapid Communications in Mass Spectrometry, 2018Co-Authors: Francisco Javier De La Torre González, Anne Gschaedler Mathis, Daniel Oswaldo Gutiérrez Avendaño, Manuel Reinhart KirchmayrAbstract:RATIONALE Non-Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in alcoholic beverages improve aromatic complexity and therefore the overall quality. Their rapid identification and differentiation in fermentation processes is vital for timely decision making. METHODS A total of 19 strains of Pichia kluyveri isolated from mezcal, tejuino and cacao fermentations were analyzed with rep-PCR fingerprinting using the primer (GTG)5 and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) on a Microflex LT mass spectrometer using Biotyper 3.1 software (Bruker Daltonics). RESULTS The comparative analysis between MS spectra and rep-PCR patterns obtained from these strains showed a high similarity between both methods. However, minimal differences between the obtained rep-PCR and MALDI-TOF MS clusters could be observed, especially by the presence and/or absence of one or more discriminating peaks even when they have similarities in their main spectra projection, observing that isolates from the same fermentative process were grouped into the same sub-cluster based on their MALDI-TOF MS profiles. CONCLUSIONS The data shown suggests that MALDI-TOF MS is a promising alternative technique for rapid, reliable and cost-effective differentiation of native yeast strains isolated from different traditional fermented foods and beverages.
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Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes.
Rapid communications in mass spectrometry : RCM, 2018Co-Authors: Francisco Javier De La Torre González, Anne Gschaedler Mathis, Daniel Oswaldo Gutiérrez Avendaño, Manuel Reinhart KirchmayrAbstract:RATIONALE Non-Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in alcoholic beverages improve aromatic complexity and therefore the overall quality. Their rapid identification and differentiation in fermentation processes is vital for timely decision making. METHODS A total of 19 strains of Pichia kluyveri isolated from mezcal, tejuino and cacao fermentations were analyzed with rep-PCR fingerprinting using the primer (GTG)5 and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) on a Microflex LT mass spectrometer using Biotyper 3.1 software (Bruker Daltonics). RESULTS The comparative analysis between MS spectra and rep-PCR patterns obtained from these strains showed a high similarity between both methods. However, minimal differences between the obtained rep-PCR and MALDI-TOF MS clusters could be observed, especially by the presence and/or absence of one or more discriminating peaks even when they have similarities in their main spectra projection, observing that isolates from the same fermentative process were grouped into the same sub-cluster based on their MALDI-TOF MS profiles. CONCLUSIONS The data shown suggests that MALDI-TOF MS is a promising alternative technique for rapid, reliable and cost-effective differentiation of native yeast strains isolated from different traditional fermented foods and beverages.
Manuel Reinhart Kirchmayr - One of the best experts on this subject based on the ideXlab platform.
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evaluation of matrix assisted laser desorption ionization time of flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes
Rapid Communications in Mass Spectrometry, 2018Co-Authors: Francisco Javier De La Torre González, Anne Gschaedler Mathis, Daniel Oswaldo Gutiérrez Avendaño, Manuel Reinhart KirchmayrAbstract:RATIONALE Non-Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in alcoholic beverages improve aromatic complexity and therefore the overall quality. Their rapid identification and differentiation in fermentation processes is vital for timely decision making. METHODS A total of 19 strains of Pichia kluyveri isolated from mezcal, tejuino and cacao fermentations were analyzed with rep-PCR fingerprinting using the primer (GTG)5 and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) on a Microflex LT mass spectrometer using Biotyper 3.1 software (Bruker Daltonics). RESULTS The comparative analysis between MS spectra and rep-PCR patterns obtained from these strains showed a high similarity between both methods. However, minimal differences between the obtained rep-PCR and MALDI-TOF MS clusters could be observed, especially by the presence and/or absence of one or more discriminating peaks even when they have similarities in their main spectra projection, observing that isolates from the same fermentative process were grouped into the same sub-cluster based on their MALDI-TOF MS profiles. CONCLUSIONS The data shown suggests that MALDI-TOF MS is a promising alternative technique for rapid, reliable and cost-effective differentiation of native yeast strains isolated from different traditional fermented foods and beverages.
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Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes.
Rapid communications in mass spectrometry : RCM, 2018Co-Authors: Francisco Javier De La Torre González, Anne Gschaedler Mathis, Daniel Oswaldo Gutiérrez Avendaño, Manuel Reinhart KirchmayrAbstract:RATIONALE Non-Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in alcoholic beverages improve aromatic complexity and therefore the overall quality. Their rapid identification and differentiation in fermentation processes is vital for timely decision making. METHODS A total of 19 strains of Pichia kluyveri isolated from mezcal, tejuino and cacao fermentations were analyzed with rep-PCR fingerprinting using the primer (GTG)5 and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) on a Microflex LT mass spectrometer using Biotyper 3.1 software (Bruker Daltonics). RESULTS The comparative analysis between MS spectra and rep-PCR patterns obtained from these strains showed a high similarity between both methods. However, minimal differences between the obtained rep-PCR and MALDI-TOF MS clusters could be observed, especially by the presence and/or absence of one or more discriminating peaks even when they have similarities in their main spectra projection, observing that isolates from the same fermentative process were grouped into the same sub-cluster based on their MALDI-TOF MS profiles. CONCLUSIONS The data shown suggests that MALDI-TOF MS is a promising alternative technique for rapid, reliable and cost-effective differentiation of native yeast strains isolated from different traditional fermented foods and beverages.
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Yeast communities associated with artisanal mezcal fermentations from Agave salmiana
Antonie van Leeuwenhoek, 2011Co-Authors: A. Verdugo Valdez, Manuel Reinhart Kirchmayr, R. Coria, L. Segura Garcia, P. Ramírez Rodríguez, A. González Esquinca, A. Gschaedler MathisAbstract:The aims of this work were to characterize the fermentation process of mezcal from San Luis Potosi, Mexico and identify the yeasts present in the fermentation using molecular culture-dependent methods (RFLP of the 5.8S-ITS and sequencing of the D1/D2 domain) and also by using a culture-independent method (DGGE). The alcoholic fermentations of two separate musts obtained from Agave salmiana were analyzed. Sugar, ethanol and major volatile compounds concentrations were higher in the first fermentation, which shows the importance of having a quality standard for raw materials, particularly in the concentration of fructans, in order to produce fermented Agave salmiana must with similar characteristics. One hundred ninety-two (192) different yeast colonies were identified, from those present on WL agar plates, by RFLP analysis of the ITS1-5.8S- ITS2 from the rRNA gene, with restriction endonucleases, HhaI, HaeIII and HinfI. The identified yeasts were: Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia kluyveri, Zygosaccharomyces bailii, Clavispora lusitaniae, Torulaspora delbrueckii, Candida ethanolica and Saccharomyces exiguus. These identifications were confirmed by sequencing the D1-D2 region of the 26S rRNA gene. With the PCR-DGGE method, bands corresponding to S. cerevisiae, K. marxianus and T. delbrueckii were clearly detected, confirming the results obtained with classic techniques.
Mirna L. Suárez-quiroz - One of the best experts on this subject based on the ideXlab platform.
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Impact of storage conditions on fungal community composition of green coffee beans Coffea arabica L. stored in jute sacks during 1 year.
Journal of applied microbiology, 2018Co-Authors: L.m. Broissin‐vargas, R. Snell‐castro, Jean-jacques Godon, Oscar Gonzalez-rios, Mirna L. Suárez-quirozAbstract:Aims The purpose of this study was to evaluate the effect of warehouse storage conditions on the composition of the fungal community of green coffee beans (GCB) that were stored in jute sacks for 1 year. Methods and results Molecular characterization of the fungal community composition and population dynamics obtained by Q-PCR, CE-SSCP (Simpson's diversity index D) and Illumina MiSeq sequencing indicated that Saccharomycetales dominated during the first 6 months of storage period with species as Meyerozyma guilliermondii and Pichia kluyveri. However, after 6 months of storage, the filamentous genus Wallemia became dominant. Principal components analysis correlated this fungal dynamic with storage conditions and other variables as chromaticity (colour), water activity, moisture content, reducing sugars concentration, fungal infection and ochratoxin A production. Conclusions This study demonstrated that GCB stored in jute sacks after 6 months of storage lead to fungal population dynamics, decreased chromaticity in GCB by bleaching and, then, affected overall quality. Significance and impact of the study Storage plays an important role in the quality evolution during the handling of the GCB. In this context, the composition of the microbial community could be considered a marker to assess the trade value of the coffee beans.
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Impact of storage conditions on fungal community composition of green coffee beans Coffea arabica L. stored in jute sacks during 1 year
Journal of Applied Microbiology, 2018Co-Authors: L M Broissin-vargas, Jean-jacques Godon, Oscar Gonzalez-rios, R Snell-castro, Mirna L. Suárez-quirozAbstract:The purpose of this study was to evaluate the effect of warehouse storage conditions on the composition of the fungal community of green coffee beans (GCB) that were stored in jute sacks for 1 year. Molecular characterization of the fungal community composition and population dynamics obtained by Q-PCR, CE-SSCP (Simpson's diversity index D) and Illumina MiSeq sequencing indicated that Saccharomycetales dominated during the first 6 months of storage period with species as Meyerozyma guilliermondii and Pichia kluyveri. However, after 6 months of storage, the filamentous genus Wallemia became dominant. Principal components analysis correlated this fungal dynamic with storage conditions and other variables as chromaticity (colour), water activity, moisture content, reducing sugars concentration, fungal infection and ochratoxin A production. This study demonstrated that GCB stored in jute sacks after 6 months of storage lead to fungal population dynamics, decreased chromaticity in GCB by bleaching and, then, affected overall quality. Storage plays an important role in the quality evolution during the handling of the GCB. In this context, the composition of the microbial community could be considered a marker to assess the trade value of the coffee beans.
Anne Gschaedler Mathis - One of the best experts on this subject based on the ideXlab platform.
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The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation.
FEMS yeast research, 2020Co-Authors: Andrés Méndez-zamora, Daniel Oswaldo Gutiérrez-avendaño, Melchor Arellano-plaza, Francisco Javier De La Torre González, Iliana Barrera-martínez, Anne Gschaedler Mathis, Leticia Casas-godoyAbstract:Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20°C, 25°C and 30°C). Increased ester production was observed at 250 rpm. Greatest effect in alcohols and ester production was found with A. tequilana, identifying PK1 as higher alcohol producer, and PK8 as better ester producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, and finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles that are affected by factors including medium, agitation and temperature.
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evaluation of matrix assisted laser desorption ionization time of flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes
Rapid Communications in Mass Spectrometry, 2018Co-Authors: Francisco Javier De La Torre González, Anne Gschaedler Mathis, Daniel Oswaldo Gutiérrez Avendaño, Manuel Reinhart KirchmayrAbstract:RATIONALE Non-Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in alcoholic beverages improve aromatic complexity and therefore the overall quality. Their rapid identification and differentiation in fermentation processes is vital for timely decision making. METHODS A total of 19 strains of Pichia kluyveri isolated from mezcal, tejuino and cacao fermentations were analyzed with rep-PCR fingerprinting using the primer (GTG)5 and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) on a Microflex LT mass spectrometer using Biotyper 3.1 software (Bruker Daltonics). RESULTS The comparative analysis between MS spectra and rep-PCR patterns obtained from these strains showed a high similarity between both methods. However, minimal differences between the obtained rep-PCR and MALDI-TOF MS clusters could be observed, especially by the presence and/or absence of one or more discriminating peaks even when they have similarities in their main spectra projection, observing that isolates from the same fermentative process were grouped into the same sub-cluster based on their MALDI-TOF MS profiles. CONCLUSIONS The data shown suggests that MALDI-TOF MS is a promising alternative technique for rapid, reliable and cost-effective differentiation of native yeast strains isolated from different traditional fermented foods and beverages.
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Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for differentiation of Pichia kluyveri strains isolated from traditional fermentation processes.
Rapid communications in mass spectrometry : RCM, 2018Co-Authors: Francisco Javier De La Torre González, Anne Gschaedler Mathis, Daniel Oswaldo Gutiérrez Avendaño, Manuel Reinhart KirchmayrAbstract:RATIONALE Non-Saccharomyces yeasts are widespread microorganisms that nowadays have gained importance for their ability to produce volatile compounds which in alcoholic beverages improve aromatic complexity and therefore the overall quality. Their rapid identification and differentiation in fermentation processes is vital for timely decision making. METHODS A total of 19 strains of Pichia kluyveri isolated from mezcal, tejuino and cacao fermentations were analyzed with rep-PCR fingerprinting using the primer (GTG)5 and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) on a Microflex LT mass spectrometer using Biotyper 3.1 software (Bruker Daltonics). RESULTS The comparative analysis between MS spectra and rep-PCR patterns obtained from these strains showed a high similarity between both methods. However, minimal differences between the obtained rep-PCR and MALDI-TOF MS clusters could be observed, especially by the presence and/or absence of one or more discriminating peaks even when they have similarities in their main spectra projection, observing that isolates from the same fermentative process were grouped into the same sub-cluster based on their MALDI-TOF MS profiles. CONCLUSIONS The data shown suggests that MALDI-TOF MS is a promising alternative technique for rapid, reliable and cost-effective differentiation of native yeast strains isolated from different traditional fermented foods and beverages.