Meat science, 2008-11, Vol.80 (3), p.656-661
2008
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Details
- Autor(en) / Beteiligte
- Titel
- Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages
- Ist Teil von
- Meat science, 2008-11, Vol.80 (3), p.656-661
- Ort / Verlag
- Oxford: Elsevier Ltd
- Erscheinungsjahr
- 2008
- Quelle
- Alma/SFX Local Collection
- Beschreibungen/Notizen
- The populations of lactic acid bacteria (LAB) in different types of Iberian dry-fermented sausages from central-west Spain were identified. A simple and rapid electrophoretic method of whole-cell protein profiles was evaluated, correlating it with 16S rRNA gene sequence analysis and biochemical identification by API 50 CHL. A total of 96 isolates were identified by SDS-PAGE showing stable profiles corresponding to 30–45 polypeptides in the range 95–8 kDa that were clearly different for the different species and were grouped with those of the 9 reference strains used in this study. The SDS-PAGE method showed that the predominant species were Pediococcus acidilactici (48%) followed by Lactobacillus plantarum (23%) and Lactobacillus brevis (18%). The identifications obtained by this approach were confirmed by sequencing the V2–V3 region of the 16S rRNA gene and by a BLAST search of the GenBank database. However, biochemical identifications by API 50 CHL showed different errors at the genus and species level. In sum, the SDS-PAGE analysis showed itself to be a rapid and accurate differentiation method for the most commonly encountered LAB isolates in dry-fermented sausages.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0309-1740eISSN: 1873-4138DOI: 10.1016/j.meatsci.2008.03.002Titel-ID: cdi_proquest_miscellaneous_902807149
- Format
- –
- Schlagworte
- biochemical compounds, Biological and medical sciences, chemotaxonomy, Differentiation, DNA fingerprinting, dried meat, fermentation, fermented foods, Food industries, Food microbiology, Fundamental and applied biological sciences. Psychology, Iberian dry-fermented sausages, Lactic acid bacteria, Lactobacillus brevis, Lactobacillus plantarum, Meat and meat product industries, molecular sequence data, molecular systematics, Pediococcus acidilactici, polyacrylamide gel electrophoresis, pork, rapid methods, sausages, SDS-PAGE, sequence analysis, starter cultures