Identification by fluorescence spectroscopy of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

Three different fluorescence spectra were recorded following excitation at 250 nm (aromatic amino acids+nucleic acids, AAA+NA), 316 nm (NADH) and 380 nm (FAD) for 20 type strain collections of lactic acid bacteria (LAB). Evaluation of the data using principal component analysis and factorial discrim...

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Bibliographic Details
Published in:Journal of microbiological methods 2004-11, Vol.59 (2), p.271-281
Main Authors: Ammor, Salim, Yaakoubi, Kaoutar, Chevallier, Isabelle, Dufour, Eric
Format: Article
Language:English
Subjects:
Action of physical and chemical agents
Amino Acids, Aromatic - analysis
Animals
Biological and medical sciences
Chemiometry
Flavin-Adenine Dinucleotide - analysis
Fluorescence spectroscopy
Food Microbiology
Fundamental and applied biological sciences. Psychology
Identification
Lactic acid bacteria
Lactobacillus - growth & development
Lactobacillus sakei
Meat Products - microbiology
Meat small-scale facilities
Microbiology
Mycological methods and techniques used in mycology
Mycology
NAD - analysis
Nucleic Acids - analysis
Principal Component Analysis
Spectrometry, Fluorescence - methods
Swine
Traditional dry sausages
Virology
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Summary:Three different fluorescence spectra were recorded following excitation at 250 nm (aromatic amino acids+nucleic acids, AAA+NA), 316 nm (NADH) and 380 nm (FAD) for 20 type strain collections of lactic acid bacteria (LAB). Evaluation of the data using principal component analysis and factorial discriminant analysis showed a good discrimination of considered LAB at the genus, species and genus-species level. AAA+NA fluorophores showed the highest percentage of good classification. From AAA+NA spectra recorded on LAB isolated from a small-scale facility producing traditional dry sausages, we succeeded to identify 28 of 29 wild strains. This method allowed us to discriminate between Lactobacillus sakei subsp. carnosus and Lactobacillus sakei subsp. sakei. Thus, intrinsic fluorescence is an economical and powerful tool for the identification of wild LAB isolated from meat and meat products.
ISSN:0167-7012
1872-8359
DOI:10.1016/j.mimet.2004.07.014