Identification of spoilage yeasts in cashew apple (Annacardium occidentale L.) using MALDI-TOF MS


  • G Gayathry Associate Professor
  • P Maheshwari Guest Faculty
  • R Arthee Senior Project Assistant
  • Asangeetha Assistant Professor
  • Kjothilakshmi Assistant Professor



Cashew apple, identification, spoilage yeasts, MALDI-TOF MS


Cashew (Annacardium occidentale L.) is a hardy and golden crop of arid regions, and the pseudo fruit, cashew apple is a vital source of sugars and vitamins that is discarded as a waste during cashew nut processing. Cashew apples start fermenting soon after the harvest, and due to the presence of a wide spectrum of polyphenols and tannins, the change of colour of cashew apples leads to an unappealing marketability and storage stability. The present study is aimed to rapid identification of different spoilage yeasts and to identify them using MALDI-TOF Mass Spectroscopy. Spoilage yeasts like Candida krusei, C. tropicalis, Pichia norvegensis, Brettannomyces bruxellensis were the spoilage yeasts found to have high confidence score values of 2.00 - 3.00 with high consistency.


Download data is not yet available.

Author Biographies

G Gayathry, Associate Professor

ICAR-Krishi Vigyan Kendra, Vridhachalam - 606 001, Tamil Nadu, India

P Maheshwari, Guest Faculty

School of Agriculture and Animal Sciences, Gandhigram Rural Institute – (DTBU), Gandhigram, Dindigul - 624 302, Tamil Nadu, India

R Arthee, Senior Project Assistant

ICAR-National Research Centre for Banana School of, Trichy- 620 102, Tamil Nadu, India

Asangeetha, Assistant Professor

Anbil Dharmalingam Agricultural College and Research Institute, Trichy

Kjothilakshmi, Assistant Professor

Department of Human Development and Family Studies, Community Science College and Research Institute, Madurai - 625 104, Tamil Nadu, India


Mohanty S, Ray P, Swain MR & Ray RC. 2006. Fermentation of cashew (Anacardium occidentale L.) “apple” into wine.Journal of Food Processing and Preservation, 30: 314-322.

Catarino L, Menezes Y & Sardinha R. 2015. Cashew Cultivation in Guinea-Bissau–Risks and Challenges of the Success of a Cash Crop. Scientia Agricola, 72: 459-467.

Gamero A, Ren X, Lamboni Y, de Jong C, Smid EJ &Linnemann AR. 2019. Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts. Fermentation, 5: 71.

Gupta PK, Garg SK&Mital BK. 1994. Incidence of yeasts from different sources. Beverage Food World, pp: 20-28.

Pelczar MJ & Reid RD. 1958. Microbiology. Krishna Prakashan Media.

Kreger-Van Rij NJW. 1984. The Yeast a Taxonomic Study. Elsevier Science Publisher BV, Amsterdam, pp: 1082.

Mesa JJ, Infante JJ, Rebordinos L &Cantoral JM. 1999. Characterization of yeasts involved in the biological ageing of sherry wines. Lebensmittel-Wissenschaft und-Technologie, 32: 114-120.

Schulthess B, Brodner K, Bloemberg GV, Zbinden R, Böttger EC &Hombach M. 2013. Identification of Gram-positive cocci by use of matrix-assisted laser desorption_time of flight mass spectrometry: comparison of different preparation methods and implementation of a practical algorithm for routine diagnostics. Journal of Clinical Microbiology, 51:1834-1840.

Agnolucci M, Tirelli A, Cocolin L, Toffanin A .2017. Brettanomyces bruxellensis yeasts: impact on wine and winemaking. World Journal of Microbiology and Biotechnology 33(10):180.

Dimopoulou M, Renault M, Dols-Lafargue, Albertin W, Herry Jean-Marie, Bellon-Fontaine Marie-Noelle & Masneuf-Pomarede Isabelle. 2019. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. Annals of Microbiology 69: 1217-1225.




How to Cite

G Gayathry, P Maheshwari, R Arthee, Asangeetha, & Kjothilakshmi. (2023). Identification of spoilage yeasts in cashew apple (Annacardium occidentale L.) using MALDI-TOF MS. Journal of Agriculture and Ecology, 17, 34–37.