Mass spectrometry (MS) is a type of analysis used to determine what molecules make up a sample, based on the mass spectrum that are created by the ions. Mass spectrometers are able to perform traditional target analyte identification and quantitation; however, they may also be used within a clinical setting for the rapid identification of bacteria. The causative agent in sepsis is changed over time, and clinical decisions affecting the management of infections are often based on the outcomes of bacterial identification. Therefore, it is essential that such identifications are performed quickly and interpreted correctly. Matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) mass spectrometer is one of the most popular MS instruments used in biology, due to its rapid and precise identification of genus and species of an extensive range of Gram-negative and -positive bacteria. Microorganism identification by Mass spectrometry is based on identifying a characteristic spectrum of each species and then matched with a large database within the instrument. The present review gives a contemporary perspective on the challenges and opportunities for bacterial identification as well as a written report of how technological innovation has advanced MS. Future clinical applications will also be addressed, particularly the use of MALDI-TOF MS in the field of microbiology for the identification and the analysis of antibiotic resistance.

Baking bread is currently experiencing a profound transformation, propelled by an escalating interest in health and wellness, global cuisines, and sustainability efforts. The surface of fruits harbors various microbes, such as yeasts and lactic acid bacteria (LAB). In contrast to Saccharomyces cerevisiae, a commercial yeast, the microbial flora present on the surface of fruits allows bread with greater flavor, texture, and health benefits as seen in sourdough starters. In this research, sourdough starters were created using dried longan and raisin. The microbial flora of the sourdough starters and the fermentation profile were examined, and possible bacteriocin genes were identified. The dried longan starter exhibited bubbling, stickiness, and a drop in pH value from 5.80 to 4.45 at the third day of fermentation. Meanwhile, the raisin starter began bubbling on the sixth day with no change in fluid viscosity, and a small pH value decreased from 4.00 to 3.82. The dried longan starter contained Weissella cibaria, W. paramesenteroides, S. cerevisiae, Pediococcus pentosaceus, Torulaspora delbrueckii and Leuconostoc citreum. On the other hand, raisin starter only contained Candida krusei and T. delbrueckii. To detect antibacterial property in W. paramesenteroides and P. pentosaceus, four bacteriocins, Gassericin A (gaaA), Lactacin F (lafA), Plantaricin S (pls) and Pediocin (ped) were explored. Polymerase chain reaction (PCR) results revealed that gaaA and lafA were present in W. paramesenteroides, which suggested that this strain possessed antimicrobial properties.