Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization-Time-of-Flight Mass Spectrometry (MALDI-TOF MS) in response to varying growth conditions

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 379-387

  Usbeck, Julia C ^a   Kern, Carola C ^a   Vogel, Rudi F ^a   Behr, Jürgen ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Beverage spoiling; Culture conditions; MALDI; Yeasts

Indexed keywords

ARTICLE; BEVERAGE; BEVERAGE SPOILING; CHEMISTRY; CLASSIFICATION; CULTURE CONDITIONS; EVALUATION STUDY; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MALDI; MASS SPECTROMETRY; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; TANDEM MASS SPECTROMETRY; YEAST;

BEVERAGE SPOILING; CULTURE CONDITIONS; MALDI; YEASTS;

BEVERAGES; FOOD CONTAMINATION; MYCOLOGICAL TYPING TECHNIQUES; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TANDEM MASS SPECTROMETRY; YEASTS;

EID: 84881282649     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.07.004     Document Type: Article

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