Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis

• Published in: Journal of dairy science 2012-09, Vol.95 (9), p.4804-4812
• Main Authors: Porcellato, D., Østlie, H.M., Liland, K.H., Rudi, K., Isaksson, T., Skeie, S.B.
• Format: Article
• Language: English
• Subjects: (GTG)5 primer; Animal productions; Biological and medical sciences; Cheese - microbiology; cheese ripening; cheeses; cluster analysis; diagnostic techniques; DNA Fingerprinting; Food Handling; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; gels; genes; high-resolution melt analysis; lactic acid bacteria; Lactobacillus - genetics; Lactobacillus - metabolism; Lactobacillus casei; Lactobacillus casei - genetics; Lactobacillus casei - metabolism; Lactobacillus curvatus; Lactobacillus pentosus; Lactobacillus plantarum; Lactobacillus plantarum - genetics; Lactobacillus plantarum - metabolism; Lactobacillus sakei; melting; nonstarter lactic acid bacteria; Nucleic Acid Denaturation; Phylogeny; Polymerase Chain Reaction; quality control; repetitive sequence-based PCR; ribosomal RNA; RNA, Ribosomal, 16S - genetics; Sequence Analysis, RNA; Terrestrial animal productions; Vertebrates
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2012-5386

The nonstarter lactic acid bacteria (NSLAB) constitute an important microbial group found during cheese ripening and they are thought to be fundamental to the quality of cheese. Rapid and accurate diagnostic tests for NSLAB are important for cheese quality control and in understanding the cheese ripening process. Here, we present a novel rapid approach for strain-level characterization through combined 16S rRNA gene and repetitive sequence-based high-resolution melt analysis (HRM). The approach was demonstrated through the characterization of 94 isolates from Norvegia, a Gouda-type cheese. The HRM profiles of the V1 and V3 variable regions of the 16S rRNA gene of the isolates were compared with the HRM profiles of 13 reference strains. The HRM profile comparison of the V1 and V3 regions of the 16S rRNA gene allowed discrimination of isolates and reference strains. Among the cheese isolates, Lactobacillus casei/paracasei (62 isolates) and Lactobacillus plantarum/Lactobacillus pentosus (27 isolates) were the dominant species, whereas Lactobacillus curvatus/Lactobacillus sakei were found occasionally (5 isolates). The HRM profiling of repetitive sequence-based PCR using the (GTG)5 primer was developed for strain-level characterization. The clustering analysis of the HRM profiles showed high discriminatory power, similar to that of cluster analysis based on the gel method. In conclusion, the HRM approach in this study may be applied as a fast, accurate, and reproducible method for characterization of the NSLAB microflora in cheese and may be applicable to other microbial environments following selective plate culturing.