Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas

被引：21

作者：

Oki, Kaihei ^{[1
]}

Rai, Arun Kumar ^{[2
]}

Sato, Sumie ^{[1
]}

Watanabe, Koichi ^{[1
]}

Tamang, Jyoti Prakash ^{[2
]}

机构：

[1] Yakult Cent Inst Microbiol Res, Tokyo 1868650, Japan

[2] Sikkim Univ, Dept Microbiol, Food Microbiol Lab, Tadong 737102, India

来源：

FOOD MICROBIOLOGY | 2011年 / 28卷 / 07期

关键词：

Ethnic meat products; LAB; Identification; 16S rRNA; Phenylalanyl-tRNA synthase; Randomly amplified polymorphic DNA; FERMENTED SOYBEAN FOOD; SEQUENCE-ANALYSIS; SP NOV; LACTOBACILLUS-CURVATUS; EASTERN HIMALAYAS; STINKY TOFU; IDENTIFICATION; SAUSAGE; DIVERSITY; QUALITY;

D O I：

10.1016/j.fm.2011.06.001

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

We used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (LAB) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the Western Himalayas. In six chartayshya, six jamma and four arjia samples, LAB were the predominant microbial component involved in the fermentation of these samples, and the total LAB population in arjia (7.8 +/- 0.1 log cfu g(-1) mean +/- SD) was significantly higher (P < 0.05) than in chartayshya (6.9 +/- 0.1 log cfu g(-1)) and jamma (7.5 +/- 0.1 log cfu g(-1)). We identified 53 LAB samples by 16S rRNA and phenylalanyl-tRNA synthase (pheS) genes sequencing. The LAB isolates were identified as Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Leuconostoc citreum, Leuconostoc mesenteroides, Pediococcus pentosaceus, and Weissella cibaria. These results revealed that there is a high level of diversity of LAB in the Himalayan ethnic preserved meat products. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1308 / 1315

页数：8

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