Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS‐PAGE of whole‐cell proteins
Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS‐PAGE of whole‐cell proteins
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通过全细胞蛋白 SDS-PAGE 区分从自然发酵的希腊干萨拉米中分离的清酒乳杆菌和曲乳杆菌。
DOI：
10.1111/j.1365-2672.1995.tb03165.x
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发表时间：
1995
影响因子：
4
通讯作者：
G. Kalantzopoulos
中科院分区：
文献类型：
--
作者：
J. Samelis;E. Tsakalidou;J. Metaxopoulos;G. Kalantzopoulos
J. Samelis，E. TSAKALIDOWN，J. METAXOPOULOS和G.卡兰佐普洛斯。1995.为了确认清酒乳杆菌/弯曲乳杆菌群的169种主要香肠分离株的表型特征，对29种代表性菌株的全细胞蛋白进行了SDS-聚丙烯酰胺凝胶电泳（SDS-PAGE）。电泳分析的结果表明，每个物种都产生了一个特定的蛋白质谱，与各自的模式菌株相同。结果表明，蜜二糖阳性菌株均为乳酸菌。清酒，无论它们是否是精氨酸和麦芽糖阳性，而所有蜜二糖和甜菜碱阴性分离株被分配到乳酸菌。弯曲的一组表型似乎介于Lact。清酒和牛奶。基于精氨酸（+）、蜜二糖（-）和麦芽糖（-）反应，显示弯曲型与乳糖更密切相关。份上SDS-PAGE法在区分种属方面有一定的价值，但不能进一步区分乳酸菌。curvatus或Lact.清酒菌株在次生生理生化特性上表现出高度的异质性。
J. SAMELIS, E. TSAKALIDOU, J. METAXOPOULOS AND G. KALANTZOPOULOS. 1995. To confirm the phenotypic characterization of 169 predominant sausage isolates of the Lactobacillus sake/curvatus group, SDS-polyacrylamide gel electrophoresis (SDS-PAGE) of whole-cell proteins of 29 representative strains was undertaken. The results of the electrophoretic analysis indicated that each species yielded a specific protein profile, identical to the respective type strain. It was shown that all melibiose-positive isolates belonged to Lact. sake, whether or not they were arginine- and maltose-positive, whereas all melibiose- and arginine-negative isolates were assigned to Lact. curvatus. A group which phenotypically appeared to lie between Lact. sake and Lact. curvatus, on the basis of arginine (+), melibiose (-) and maltose (-) reactions, was shown to be more closely related to Lact. sake. The SDS-PAGE method was valuable in distinguishing between species, but did not allow further differentiation of Lact. curvatus or Lact. sake strains displaying high heterogeneity in secondary physiological and biochemical properties.