Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterización molecular de bacterias ácido-lácticas aisladas a partir de carne de ternera envasada al vacío de modo tradicional y mediante un sistema avanzado
| Autor: | José M. Miranda, Alberto Cepeda, Carlos Manuel Franco, M. Guarddon, M. P. Calo-Mata, Carolina Nebot, A. Samuel |
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| Rok vydání: | 2011 |
| Předmět: |
biology
General Chemical Engineering food and beverages General Chemistry biochemical phenomena metabolism and nutrition Vacuum packing biology.organism_classification Enterococcus malodoratus Industrial and Manufacturing Engineering Enterococcus faecalis Microbiology Lactobacillus sakei Enterococcus Leuconostoc mesenteroides Enterococcus casseliflavus Food Science Enterococcus faecium |
| Zdroj: | CyTA - Journal of Food. 9:335-341 |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2011.604136 |
| Popis: | A total of 91 lactic acid bacteria (LAB) were isolated from 50 beef samples, 25 packaged by traditional vacuum packaging and 25 packaged using advanced vacuum skin packaging. The isolated LAB were identified using 16S rRNA sequencing, whereas randomly amplified polymorphic DNA (RAPD-PCR) and cluster analysis were used for typing the LABs. Ten different species of LAB were identified and assigned to the following species: Enterococcus gilvus (22 isolates), Enterococcus faecium (9 isolates), Enterococcus casseliflavus (8 isolates), Enterococcus faecalis (4 isolates), Enterococcus malodoratus (3 isolates), Enterococcus devriessei (3 isolates), Lactobacillus sakei (15 isolates), Carnobacterium divergens (12 isolates), Carnobacterium maltaromaticum (5 isolates), and Leuconostoc mesenteroides (8 isolates). The RAPD profile bands observed were not significantly discriminatory, with exceptions of E. casseliflavus, E. faecalis, and E. faecium, which suggests that the type of packaging system used had no specific e... |
| Databáze: | OpenAIRE |
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