Vol. 36 No. 6 (2019): Diciembre
Short Communication

Evaluation of MALDI-TOF MS for the identification of opportunistic pathogenic yeasts of clinical samples

Alexandro Bonifaz
Hospital General de México
Bio
Fernando Montelongo-Martínez
Hospital General de México
Javier Araiza
Hospital General de México
Gloria María González
Departamento de Microbiología, Facultad de Medicina, Universidad Autónoma Nuevo León (UANL), Monterrey, México.
Rogelio Treviño-Rangel
Departamento de Microbiología, Facultad de Medicina, Universidad Autónoma Nuevo León (UANL), Monterrey, México.
Alejandro Flores-Garduño
Hospital General de México
Alejandro Camacho-Cruz
Universidad Nacional Autónoma de México
Andrés Tirado-Sánchez
Hospital General de México

Published 2020-01-18

How to Cite

1.
Bonifaz A, Montelongo-Martínez F, Araiza J, González GM, Treviño-Rangel R, Flores-Garduño A, Camacho-Cruz A, Tirado-Sánchez A. Evaluation of MALDI-TOF MS for the identification of opportunistic pathogenic yeasts of clinical samples. Rev. Chilena. Infectol. [Internet]. 2020 Jan. 18 [cited 2026 Jun. 4];36(6). Available from: https://revinf.cl/index.php/revinf/article/view/274

Abstract

MALDI-TOF MS mass spectrometry is a rapid and straightforward technique to identify microorganisms by protein analysis. The study was performed in 304 yeast isolates from superficial and deep mycoses, in order to compare three methods: conventional (biochemical and morphological), MALDI-TOF MS, and polymerase chain reaction (PCR, reference). We included 24 species with predominance of Candida spp and Cryptococcus spp. The identification by conventional methods was 258/304 strains, while by MALDI-TOF MS was: 277/304 strains (84.8% versus 91.2%, P = not significant). The Kappa coefficient comparing MALDI-TOF-MS with PCR reported excellent concordance (0.99). The sensitivity and specificity of MALDI-TOF MS for the diagnosis of opportunistic pathogenic yeasts of clinical samples were 94.6% and 99% respectively. MALDI-TOF MS is a simple, fast and reliable tool for pathogenic yeasts.