Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products
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DOI：
10.1046/j.1365-2672.2001.01464.x
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发表时间：
2001-11-01
影响因子：
4
通讯作者：
Neviani, E
中科院分区：
文献类型：
--
作者：
Giraffa, G;Paris, A;Neviani, E
目的：对40株从乳制品中分离的嗜热链球菌进行了鉴定和分型，采用多相分类法，包括表型和基因型标准。方法和结果：菌株通过糖发酵模式和种特异性PCR鉴定。表型多样性进行了评估的化学计量学模型，考虑到一些生化特性（如酸化和肽酶的活动）的技术利益。基因型多样性通过PCR指纹图谱证明。通过主成分分析和聚类分析，在多元统计的基础上详细阐述了总体表型和基因型信息。当考虑到酸化和肽酶活性时，PCA表明从Pecorino Toscano干酪中分离的大多数菌株与其他菌株是可分离的。同样，大多数的起子培养菌株倾向于分离的奶酪isolations.Conclusions：链球菌之间的广泛的应变异质性。研究的意义和影响：基因型和表型信息的计算机分析可以成功地应用于区分和表征可靠和快速地发生在不同乳制品中的菌株，并了解特定链球菌的技术作用。嗜热菌菌株在乳品技术中的应用。
Aims: Forty strains of Streptococcus thermophilus isolated from dairy products were identified and typed by a polyphasic approach which included phenotypic and genotypic criteria.Methods and Results: Strains were identified by sugar fermentation pattern and species-specific PCR. Phenotypic diversity was evaluated by a chemometric model taking into account some biochemical characteristics (e.g. acidifying and peptidase activities) of technological interest. Genotypic diversity was evidenced by PCR fingerprinting. The overall phenotypic and genotypic information was elaborated on a multivariate statistical basis by principal components analysis and cluster analysis, respectively. When acidifying and peptidase activities were considered, PCA indicated that most of the strains isolated from Pecorino Toscano cheese were separable from the others. Similarly, most of the starter culture strains tended to separate from the cheese isolates.Conclusions: A wide strain heterogeneity among Strep. thermophilus strains isolated from dairy products was observed.Significance and Impact of the Study: A computerized analysis of genotypic and phenotypic information could be applied successfully to differentiate and characterize reliably and rapidly isolates occurring in different dairy products and to comprehend the technological role of specific Strep. thermophilus strains in dairy technology.