Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages

International Journal of Food Microbiology

Volumn 112, Issue 3, 2006, Pages 215-222

  Rantsiou, Kalliopi ^a,b   Drosinos, Eleftherios H ^b   Gialitaki, Maria ^b   Metaxopoulos, Ioannis ^b   Comi, Giuseppe ^a   Cocolin, Luca ^a,b  

^a UNIVERSITY OF UDINE   (Italy)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

16S rRNA gene sequencing; Lactobacillus spp.; Naturally fermented sausages; RAPD PCR; Species specific PCR

Indexed keywords

ARTICLE; FERMENTATION; FOOD ANALYSIS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MEAT; MOLECULAR DYNAMICS; NONHUMAN; POLYMERASE CHAIN REACTION; SEQUENCE HOMOLOGY;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GREECE; LACTOBACILLUS; MEAT PRODUCTS; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY; SWINE;

LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI;

EID: 33750736714     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.09.001     Document Type: Article

References (33)

1. Altschul S.F., Madden T.L., Shaffer A.A., Zhang J., Zhang Z., Miller W., and Lipman D.J. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Research 25 (1997) 3389-3402
2. Andrighetto C., Zampese L., and Lombardi A. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy). Letters in Applied Microbiology 33 (2001) 26-30
3. Aymerich T., Martín B., Garriga M., and Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Applied and Environmental Microbiology 69 (2003) 4583-4594
4. Bacus J.N., and Brown W.L. Use of microbial cultures: meat products. Food Technology 35 (1981) 74-83
5. Berthier F., and Ehrlich S.D. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiology Letters 161 (1998) 97-106
6. Cantoni C., Molnar M.R., Renon P., and Gioletti G. Lipolytic micrococci in pork fat. Journal of Applied Bacteriology 30 (1967) 190-196
7. Cocolin L., Manzano M., Cantoni C., and Comi G. Development of a rapid method for the identification of Lactobacilus spp. isolated from naturally fermented Italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis. Letters in Applied Microbiology 30 (2000) 126-129
8. Cocolin L., Manzano M., Cantoni C., and Comi G. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Applied and Environmental Microbiology 67 (2001) 5113-5121
9. Comi G., Citterio B., Manzano M., and Cantoni C. Evaluation and characterization of Micrococcaceae strains in Italian dry fermented sausages. Fleischwirtschaft 72 (1992) 1679-1683
10. Comi G., Urso R., Iacumin L., Rantsiou K., Cattaneo P., Cantoni C., and Cocolin L. Characterisation of naturally fermented sausages produced in the north east of Italy. Meat Science 69 (2005) 381-392
11. Coppola R., Giagnacovo B., Iorizzo M., and Grazia L. Characterization of lactobacilli involved in the ripening of sopressata molisana, a typical southern Italy fermented sausage. Food Microbiology 15 (1998) 347-353
12. del Carmen de la Rosa M., Mohino M.R., Mohino M., and Mosso M.A. Characteristics of micrococci and staphylococci isolated from semi-preserved meat products. Food Microbiology 7 (1990) 207-215
13. Dellapina G., Blanco D., Pancini E., Barbuti S., and Campanini M. Microbiological evolution in Italian Felino, Milan and Hungarian-style salami. Industrie delle Conserve 69 (1994) 85-90
14. García-Varona M., Santos E.M., Jaime I., and Rovira J. Characterisation of Micrococcaceae isolated from different varieties of chorizo. International Journal of Food Microbiology 54 (2000) 189-195
15. Garriga M., Hugas M., Gou P., Aymerich M.T., Arnau J., and Monfort J.M. Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages. International Journal of Food Microbiology 32 (1996) 173-183
16. Hugas M., Garriga M., Aymerich T., and Monfort J.M. Biochemical characterization of lactobacilli from dry fermented sausages. International Journal of Food Microbiology 18 (1993) 107-113
17. Jensen, C.B., Paddock, L.S., 1940. Sausage treatment. US Patent #2.225.783.
18. Klijn N., Weerkamp A.H., and deVos W.M. Identification of mesophilic lactic acid bacteria by using polymerase chain reaction-amplified variable regions of 16S rRNA and specific DNA probes. Applied and Environmental Microbiology 57 (1991) 3390-3393
19. Lombardi A., Maistro L.D., De Dea P., Gatti M., Giraffa G., and Neviani E. A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses. Journal of Dairy Research 69 (2002) 139-149
20. Lücke F.K. Fermented sausages. In: Wood B.J.B. (Ed). Microbiology of Fermented Foods (1974), Applied Science Publishers, London 41-49
21. Metaxopoulos J., Samelis J., and Papadelli M. Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece. Italian Journal of Food Science 1 (2001) 3-18
22. Nissen H., and Dainty R.H. Comparison of the use of rRNA probes and conventional methods in identifying strains of Lactobacillus sake and L. curvatus isolated from meat. International Journal of Food Microbiology 25 (1995) 311-315
23. Oneca M., Irigoyen A., Ortigosa M., and Torre P. PCR and RAPD identification of L. plantarum strains isolated from ovine milk and cheese. Geographical distribution of strains. FEMS Microbiology Letters 227 (2003) 271-277
24. Parente E., Griego S., and Crudele M.A. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (southern Italy). Journal of Applied Microbiology 90 (2001) 943-952
25. Rodríguez M., Núñez F., Córdoba J.J., Sanabria C., Bermúdez E., and Asensio M.A. Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process. International Journal of Food Microbiology 24 (1994) 329-335
26. Samelis J., Maurogenakis F., and Metaxopoulos J. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. International Journal of Food Microbiology 23 (1994) 179-196
27. Samelis J., Tsakelidou E., Metaxopoulos J., and Kalantzopoulos G. Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE of whole-cell proteins. Journal of Applied Bacteriology 78 (1995) 157-163
28. Samelis J., Metaxopoulos J., Vlassi M., and Pappa A. Stability and safety of traditional Greek salami-a microbiological ecology study. International Journal of Food Microbiology 44 (1998) 69-82
29. Santos E.M., González-Fernández C., Jaime I., and Rovira J. Comparative study of lactic acid bacteria house flora isolated in different varieties of "chorizo". International Journal of Food Microbiology 39 (1998) 123-128
30. Sanz Y., Hernández M., Ferrus M.A., and Hernández J. Characterization of Lactobacillus sake isolates from dry-cured sausages by restriction fragment length polymorphism analysis of the 16S rRNA gene. Journal of Applied Microbiology 64 (1998) 600-606
31. Smith J.L., and Palumbo S.A. Use of starter cultures in meats. Journal of Food Protection 46 (1983) 997-1006
32. Vauterin L., and Vauterin P. Computer-aided objective comparison of electrophoretic patterns for grouping and identification of microorganisms. European Microbiology 1 (1992) 37-41
33. Yost C.K., and Nattress F.M. The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage. Letters in Applied Microbiology 31 (2000) 129-133