Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses
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DOI：
10.1128/aem.67.5.2011-2020.2001
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发表时间：
2001-05-01
影响因子：
4.4
通讯作者：
Gobbetti, M
中科院分区：
文献类型：
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作者：
De Angelis, M;Corsetti, A;Gobbetti, M
从12种意大利母羊奶酪中分离出非发酵剂乳酸菌（NSLAB），这些奶酪代表6种不同类型的奶酪，在某些情况下由不同的制造商生产。共获得了400个假定的乳杆菌分离物，并对123个分离物和10个模式菌株进行了表型、遗传和细胞壁蛋白表征分析。表型上，干酪分离物包括32%的植物乳杆菌分离物、15%的短乳杆菌分离物、12%的副干酪亚种分离物、9%的副干酪亚种分离物。弯孢菌分离物，6%L;发酵菌分离物，6%L。干酪亚种，干酪分离株，5% L，戊糖分离株，3% L。干酪亚种、假植物乳杆菌和1%的鼠李糖乳杆菌，11%的菌株表型不一致。虽然基于3个引物的随机扩增多态性DNA（RAPD）分析和算术平均未加权对组法（UPGMA）的聚类分析能部分区分这10个模式菌株，它没有提供种特异性DNA条带或允许完全分离所有考虑的种的条带组合。相比之下，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳细胞壁蛋白质图谱的UPGMA聚类是种特异性和解决的NSLAB。唯一的例外是表型鉴定为植物乳杆菌和戊糖乳杆菌或L. casei subsp，casei和L，paracasei subsp，paracasei。根据蛋白质谱，意大利母羊奶酪经常包含4个不同的物种和3至16个菌株，一般来说，生羊奶奶酪比巴氏杀菌奶奶酪包含更多的更多样化的菌株，不同工厂生产的相同奶酪包含不同的物种，以及属于同一物种但在不同的RAPD簇中分组的菌株。
Non-starter lactic acid bacteria (NSLAB) were isolated from 12 Italian ewe cheeses representing six different types of cheese, which in several cases were produced by different manufacturers. A total of 400 presumptive Lactobacillus isolates mere obtained, and 123 isolates and 10 type strains were subjected to phenotypic, genetic, and cell wall protein characterization analyses. Phenotypically, the cheese isolates included 32% Lactobacillus plantarum isolates, 15% L, brevis isolates, 12% L, paracasei subsp, paracasei isolates, 9% L. curvatus isolates, 6% L, fermentum isolates, 6% L. casei subsp, casei isolates, 5% L, pentosus isolates, 3% L. casei subsp, pseudoplantarum isolates, and 1% L, rhamnosus isolates, Eleven percent of the isolates mere not phenotypically identified, Although a randomly amplified polymorphic DNA (RAPD) analysis based on three primers and clustering by the unweighted pair group method with arithmetic average (UPGMA) was useful for partially differentiating the 10 type strains, it did not provide a species-specific DNA band or a combination of bands which permitted complete separation of all the species considered. In contrast, sodium dodecyl sulfate-polyacrylamide gel electrophoresis cell wall protein profiles clustered by UPGMA were species specific and resolved the NSLAB. The only exceptions were isolates phenotypically identified as L, plantarum and L, pentosus or as L. casei subsp, casei and L, paracasei subsp, paracasei, which were grouped together. Based on protein profiles, Italian ewe cheeses frequently contained four different species and 3 to 16 strains, In general, the cheeses produced from raw ewe milk contained a larger number of more diverse strains than the cheeses produced from pasteurized milk, The same cheese produced in different factories contained different species, as well as strains that belonged to the same species but grouped in different RAPD clusters.