FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese

Autor: John Samelis, Anne Bleicher, Céline Delbès-Paus, Klaus Neuhaus, Marie-Christine Montel, Athanasia Kakouri
Přispěvatelé: Natl Agr Res Fdn, Partenaires INRAE, Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), Unité Mixte de Recherche Fromagère (UMRF), Institut National de la Recherche Agronomique (INRA), European Commission [FOOD-CT-2006-016264]
Rok vydání: 2011
Předmět:
Lactobacillus casei
Streptococcus thermophilus
[SDV]Life Sciences [q-bio]
Enterococcus faecium
GENOTYPIC CHARACTERIZATION
Corynebacterium
Microbiology
TRANSFORM INFRARED-SPECTROSCOPY
03 medical and health sciences
MILK
Cheese
RNA
Ribosomal
16S
Spectroscopy
Fourier Transform Infrared
Lactic acid bacteria
Brevibacterium
Food microbiology
Lactic Acid
MICROBIAL COMMUNITIES
LISTERIA-MONOCYTOGENES
Polymorphism
Single-Stranded Conformational
030304 developmental biology
0303 health sciences
SALERS CHEESE
biology
030306 microbiology
ENTEROCOCCUS-FAECIUM
STRAINS
Lactococcus lactis
food and beverages
Graviera cheese
biology.organism_classification
16S ribosomal RNA
SSCP
Staphylococcus equorum
FTIR
Lactobacillaceae
Culture Media
Conditioned
Food Microbiology
STATISTICAL-METHODS
RFLP
LACTOBACILLUS-PARACASEI
Polyphasic taxonomy
Polymorphism
Restriction Fragment Length
Lactobacillus plantarum
Food Science
Zdroj: Food Microbiology
Food Microbiology, Elsevier, 2011, 28 (1), pp.76-83. ⟨10.1016/j.fm.2010.08.009⟩
ISSN: 0740-0020
1095-9998
Popis: International audience; This study used a combination of phenotypic, physical (Fourier Transformed Infra-Red [FTIR] spectroscopy) and molecular (RFLP and SSCP analysis of 16S rRNA genes) methods to identify the lactic acid bacteria (LAB) flora present in traditional Greek Graviera cheese after five weeks of ripening. A total of 300 isolates collected from high dilution plates of TSAYE (incubated at 30 degrees C), M-17 (22 degrees C) and M-17 (42 degrees C) agar media were clustered by FTIR and then representative strains of each cluster were cross-identified blindly by all methods. Based on their FTIR spectra, 282 isolates were Lgrouped in 28 clusters. The Lspecies identified and their prevalence in the cheese samples were: Lactobacillus casei/paracasei (68.8%), Lactobacillus plantarum (19.5%), Streptococcus thermophilus (8.9%), Enterococcus faecium (2.1%), and Lactococcus lactis (0.7%). Also, Staphylococcus equorum (11 isolates), Corynebacterium sp. (5 isolates) and Brevibacterium sp. (1 isolate) were recovered from TSAYE. Comparative identification results showed that phenotypic and molecular methods were in mutual agreement as regards the Lspecies identified. The present polyphasic identification approach based on rapid FTIR screening of 10-fold more isolates than a previous classical identification approach allowed or improved detection of few sub-dominant species; however the predominant Lspecies in the cheese samples were the same with both approaches. (C) 2010 Elsevier Ltd. All rights reserved.
Databáze: OpenAIRE
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