Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

The ecology of the lactic acid bacteria (LAB) in naturally fermented sausages produced in three European countries was investigated with the purpose of defining the geographic distribution of specific populations responsible for the fermentation and maturation of the sausages. Three-hundred and fift...

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Bibliographic Details
Published in:Food microbiology 2005-01, Vol.22 (1), p.19-28
Main Authors: Rantsiou, Kalliopi, Drosinos, Eleftherios H., Gialitaki, Maria, Urso, Rosalinda, Krommer, Judit, Gasparik-Reichardt, Judit, Tóth, Szilárd, Metaxopoulos, Ioannis, Comi, Giuseppe, Cocolin, Luca
Format: Article
Language:English
Subjects:
beef
Biological and medical sciences
cultured product starters
fermentation
fermented foods
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Geographical distribution
isolation
lactic acid bacteria
Lactobacillus
Lactobacillus curvatus
Lactobacillus spp
meat aging
Meat and meat product industries
microbial ecology
molecular systematics
Natural fermented sausages
phenotypic correlation
phytogeography
plate count
pork
random amplified polymorphic DNA technique
RAPD-PCR
ribosomal RNA
sausages
sequence analysis
serotypes
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Summary:The ecology of the lactic acid bacteria (LAB) in naturally fermented sausages produced in three European countries was investigated with the purpose of defining the geographic distribution of specific populations responsible for the fermentation and maturation of the sausages. Three-hundred and fifty eight strains belonging to the LAB group were isolated and identified by PCR-DGGE and sequencing. Three species were common to all three countries studied and were the most numerous. Lactobacillus curvatus, L. plantarum and L. sakei strains were subjected to RAPD-PCR followed by cluster analysis to obtain a genetic characterization. The distributions reflected in almost all cases the provenience of the strains, thereby distinguishing Italian, Greek and Hungarian LAB populations. The application of molecular methods for the identification and characterization of bacterial populations isolated from naturally fermented products allows a better understanding of the ecology. As a consequence measures can be taken to protect the biodiversity characterizing a specific system.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2004.05.001