Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

Journal of Applied Microbiology

Volumn 105, Issue 6, 2008, Pages 2187-2194

  Albano, H ^a   Henriques, I ^b   Correia, A ^b   Hogg, T ^a   Teixeira, P ^a,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c NONE   (Portugal)

Author keywords

Fermented sausages; Fingerprint; Lactic acid bacteria; PCR denaturing gradient gel electrophoresis

Indexed keywords

ECOLOGY; ELECTROPHORESIS; LACTIC ACID; POLYMERASE CHAIN REACTION; QUALITY CONTROL;

16S RDNA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTED SAUSAGES; FINGERPRINT; LACTIC ACID BACTERIA; MICROBIAL ECOLOGY; MICROBIAL POPULATIONS; MICROBIOLOGICAL ANALYSIS; MICROBIOLOGICAL METHODS; PCR-DENATURING GRADIENT GEL ELECTROPHORESIS;

BACTERIA;

DNA 16S;

BACTERIUM; ELECTROKINESIS; FERMENTATION; GEL; MICROBIAL COMMUNITY; MICROBIAL ECOLOGY; POLYMERASE CHAIN REACTION; QUALITY CONTROL; STANDARDIZATION;

AMPLICON; ARTICLE; BACILLALES; CULTURE TECHNIQUE; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; DNA FINGERPRINTING; FOOD PROCESSING; GAMMAPROTEOBACTERIA; GENE SEQUENCE; LACTIC ACID BACTERIUM; LACTOBACILLALES; MEAT; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; MICROBIOLOGICAL EXAMINATION; MICROCOCCACEAE; NONHUMAN; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION; PORTUGAL; QUALITY CONTROL; TECHNIQUE;

BACILLALES; BACTERIA (MICROORGANISMS); GAMMAPROTEOBACTERIA; LACTOBACILLALES; MICROCOCCACEAE;

EID: 56649094482     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.03947.x     Document Type: Article

References (34)

1. Albano, H., van Reenen, C.A., Todorov, S.D., Hogg, T., Dicks, L.M.T. Teixeira, P. (2007) Ecology of lactic acid bacteria in "Alheira", a fermented sausage traditionally produced in Portugal: isolation, identification and molecular characterization. Personal communication in MICRO'07 - BIOTEC'07-XXXIII, Lisbon, Portugal, 30 November, 2007-2 December, 2007.
2. Ampe, F., ben Omar, N., Moizan, C., Wacher, C. Guyot, J.-P. (1999) Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation independent methods to investigate traditional fermentations. Appl Environ Microbiol 65, 5464 5473.
3. Aquilanti, L., Santarelli, S., Silvestri, G., Osimani, A., Petruzzelli, A. Clementi, F. (2007) The microbial ecology of a typical Italian salami during its natural fermentation. Int J Food Microbiol 120, 136 145.
4. van Beek, S. Priest, F.G. (2002) Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study. Appl Environ Microbiol 68, 297 305.
5. Cocolin, L., Manzano, M., Cantoni, C. Comi, G. (2000) Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented Italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis. Lett Appl Microbiol 30, 126 129.
6. Cocolin, L., Manzano, M., Cantoni, C. Comi, G. (2001a) 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. Appl Environ Microbiol 67, 5113 5121.
7. Cocolin, L., Manzano, M., Aggio, D., Cantoni, C. Comi, G. (2001b) A novel polymerase chain reaction (PCR) denaturing gradient gel electrophoresis (DGGE) for the identifcation of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages. Meat Sci 57, 59 64.
8. Cocolin, L., Aggio, D., Manzano, M., Cantoni, C. Comi, G. (2002a) An application of PCR-DGGE analysis to profile the yeast populations in raw milk. Int Dairy J 12, 407 411.
9. Cocolin, L., Rantsiou, K., Iacumin, L., Cantoni, C. Comi, G. (2002b) Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods. Appl Environ Microbiol 68, 6273 6282.
10. Cocolin, L., Rantsiou, K., Iacumin, L., Urso, R., Cantoni, C. Comi, G. (2004) Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods. Appl Environ Microbiol 70, 1883 1894.
11. Coppola, S., Blaiotta, G., Ercolini, D. Moschetti, G. (2001) Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese. J Appl Microbiol 90, 414 420.
12. Ercolini, D. (2004) PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. J Microbiol Methods 56, 297 314.
13. Ercolini, D., Moschetti, G., Blaiotta, G. Coppola, S. (2001a) Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis. Curr Microbiol 42, 199 202.
14. Ercolini, D., Moschetti, G., Blaiotta, G. Coppola, S. (2001b) The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo mozzarella cheese production: bias of "culture dependent" and "culture independent" approaches. Syst Appl Microbiol 24, 610 617.
15. Ercolini, D., Hill, P.J. Dodd, C.E.R. (2003) Bacterial community structure and location in Stilton cheese. Appl Environ Microbiol 69, 3540 3548.
16. Esteves, A., Patarata, L., Saraiva, C. Martins, C. (2008) Assessment of the microbiological characteristics of industrially produced Alheira, with particular reference to foodborn pathogens. J Food Safety 28, 88 102.
17. Felske, A., Akkermans, A.D. de Vos, W.M. (1998) Quantification of 16S rRNAs in complex bacterial communities by multiple competitive reverse transcription-PCR in temperature gradient gel electrophoresis fingerprints. Appl Environ Microbiol 64, 4581 4587.
18. Ferreira, V., Barbosa, J., Vendeiro, S., Mota, A., Silva, F., Monteiro, M.J., Hogg, T., Gibbs, P. et al. (2006) Chemical and microbiological characterization of alheira: a typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Sci 73, 570 575.
19. Fontana, C., Vignolo, G. Cocconcelli, P.S. (2005) PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages. J Microbiol Methods 63, 254 263.
20. Gilbert, R.J., de Louvois, J., Donovan, T., Little, C., Nye, K., Ribeiro, C.D., Richards, J. Roberts, D. (2000) Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. PHLS advisory committee for food and dairy products. Communicable Dis Public Health 3, 163 167.
21. Head, I.M., Saunders, J.R. Pickup, R.W. (1998) Microbial evolution, diversity and ecology: a decade of ribosomal RNA analysis of uncultivated microorganisms. Microbiol Ecol 35, 1 21.
22. Henriques, I.S., Almeida, A., Cunha, A. Correia, A. (2004) Molecular sequence analysis of prokaryotic diversity in the middle and outer sections of the Portuguese estuary Ria de Aveiro. FEMS Microbiol Ecol 49, 269 279.
23. Henriques, I.S., Alves, A., Tacão, M., Almeida, A., Cunha, A. Correia, A. (2006) Seasonal and spatial variability of free-living bacterial community composition along an estuarine gradient (Ria de Aveiro, Portugal). Estuar Coast Shelf Sci 68, 139 148.
24. Hugenholtz, P., Goebel, B.M. Pace, N.R. (1998) Impact of culture-independent studies on emerging phylogenetic view of bacterial diversity. J Bacteriol 180, 4765 4774.
25. IPQ (1991) Food Microbiology. General Guidance for the Enumeration of Enterobacteriacea Without Ressuscitation. MPN Technique and Colony Count Technique. Portuguese Standard NP 4137.
26. ISO (2003) Microbioloy of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Microorganisms - Colony-Count Technique at 30°C. International Standard 4833:2003E.
27. Lücke, F.K. (1974) Fermented sausages. In Microbiology of Fermented Foods ed. Wood, B.J.B. pp. 41 49 London : Applied Science Publishers.
28. Meroth, C.B., Walter, J., Hertel, C., Brandt, M.J. Hammes, W.P. (2003) Monitoring the bacterial population dynamics in sourdough fermentation process by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol 69, 475 482.
29. Muyzer, G., De Waal, E.D. Uitterlinden, A.G. (1993) Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl Environ Microbiol 59, 695 700.
30. Ogier, J.C., Son, O., Gruss, A., Tailliez, P. Delacroix-Buchet, A. (2002) Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis. Appl Environ Microbiol 68, 3691 3701.
31. ben Omar, N. Ampe, F. (2000) Microbial community dynamics during production of the Mexican fermented maize dough pozol. Appl Environ Microbiol 66, 3664 3673.
32. Randazzo, C.L., Torriani, S., Akkermans, A.D.L., de Vos, W.M. Vaughan, E.E. (2002) Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis. Appl Environ Microbiol 68, 1882 1892.
33. Rantsiou, K. Cocolin, L. (2006) New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a review. Int J Food Microbiol 108, 255 267.
34. Rantsiou, K., Urso, R., Iacumin, L., Cantoni, C., Cattaneo, P., Comi, G. Cocolin, L. (2005) Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages. Appl Environ Microbiol 71, 1977 1986.