​Application of MALDI-TOF Mass Spectrometry to Identify Lactic Acid Bacteria Isolated from Artisanal Dairy Products in Algeria

Background: Artisanal dairy products are considered an affordable food source and highly valued by Algerian consumers. Methods: In this study during the period from 2019 to 2020, phenotypic identification methods protein analysis MALDI-TOF MS were performed identify lactic acid bacteria isolated 19 sample five types of artisanal collected in different regions (East, West, North, South). Results: A number 250 strains isolated, only those that showed characteristics identified analysing their proteins, The results belong species LAB namely: Lactobacillus fermentum (31.03%), Enterococcus faecium (24.14%), plantarum (21.55%), faecalis (17.24%), Lactococcus lactis ssp (4.31%), paracasei paraplantarum (0.86%). Identification was similar provided Characterization. This new technique has been used is as effective tool for rapid food-associated also successfully extended isolates.