Page 17 - Microorganism Species Analysis

MALDI-TOF MS MALDI-TOF MS
Direct Measurements of Microorganism-Derived Components
Microorganism Solutions Microorganism Solutions

Data Data

Measurements of Peptides Batch Measurement of Yeast Metabolite Components Using the MALDI-TOF MS AXIMA Series
Fig. 1 shows the MS spectrum of Katanosin B-producing bacteria. m/z 1277 is the protonated molecule of Katanosin Microorganism Species Observation of
Test and research flow
B. Fig. 2 shows the MS/MS spectrum of Katanosin B.
1. Pick up some of the sake yeast from a single colony cultivated on the plate.
Observation of
By measuring directly from the bacteria, MALDI-TOF MS allows simple, high-throughput assays of Katanosin 2. Mix the yeast sample and matrix reagent on the AXIMA MALDI sample plate.
B-producing bacteria. 3. Perform mass spectrometry using the MALDI-TOF MS AXIMA Series.
Microorganism Species
In the direct MS measurement of the yeast, many
ions derived from biological components, believed
to be metabolite components, were observed in
the low-mass region (Fig. 1).
Lipid? Microorganism Species Identification of

Lipid?
Structure of Katanosin B
Identification of
Microorganism Species
Lipid?

Fig. 1 MS Spectrum of Katanosin B-Producing Bacteria

Fig. 2 MS/MS Spectrum of Katanosin B (m/z 1277) Fig. 1 MS Spectrum of Sake Yeast Specific Microorganisms Detection of

Detection of
Secondary Component
Specific Microorganisms
For ginjo
Measurement of Lipids (finely-brewed) sake
Fig. 1 shows the MS spectrum of Mould A. For normal sake
Fig. 2 shows the MS/MS spectrum with the m/z 804 precursor ion. The m/z 804 peak in the MS/MS spectrum is
estimated to be phosphatidylcholine (1-acyl-2-acyl 18:2-18:2). Alcohol-tolerant

Lipids conventionally analyzed through extraction by organic solvent and analysis by chromatography can be Primary Component
performed by direct measurement of the mould. Components Analysis of Microorganism-Derived
Fig. 3 Primary Component Analysis (PCA)
Components
Normal sake yeast

Analysis of Microorganism-Derived
The MS spectra were compared for several types
Ginjo (finely-brewed) of sake yeast (Fig. 2) and primary component
sake yeast
analysis (Fig. 3) was conducted.
The yeast strains were grouped based on the ions
Mould A strain detected, and citric acid and glutamic acid were
Alcohol-tolerant yeast
identified as candidate microorganism-derived Other Applications
components to characterize each yeast strain.

Fig. 1 MS Spectrum of Mould A Fig. 2 m/z 804 MS/MS Spectrum
Other Applications
Fig. 2 MS Spectra of Several Types of Sake Yeast
(Data supplied by Prof. S. Shimizu and Assistant Professor E. Sakuradani, Graduate School of Agriculture, Kyoto University) (Data supplied by Kizakura Co., Ltd.)
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