Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization

被引：73
|
作者：
Urso, Rosalinda [1 ]
Comi, Giuseppe [1 ]
Cocolin, Luca [1 ]
机构：
[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy
来源：
SYSTEMATIC AND APPLIED MICROBIOLOGY | 2006年 / 29卷 / 08期
关键词：
lactic acid bacteria; naturally fermented sausages; PCR; PCR-DGGE; RAPD;
D O I：
10.1016/j.syapm.2006.01.012
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：
In this study, the ecology of the lactic acid bacteria (LAB) of three naturally fermented sausages produced in the Friuli-Venezia-Glulia region, in the North East of Italy, was investigated. A total of 465 strains isolated from three fermentations were identified by molecular methods and 12 different species of LAB were detected. Lactobacillus curvatus and Lactobacillus sakei were the most numerous (67 and 353 strains isolated, respectively) and they were subjected to RAPD-PCR. Clusters containing strains isolated from different plants were observed, underlining a coherent population distribution in three different fermentations. However, we also observed clusters formed by strains isolated from a specific fermentation, only. This could be explained considering the different technologies and recipes used for the production in three plants. Ingredient composition, fermentation and maturation parameters could play an important role in the selection of specific populations adapted in a specific environment. (c) 2006 Elsevier GmbH. All rights reserved.
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收藏
页码：671 / 680
页数：10
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