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Advisor(s)
Abstract(s)
This study evaluates the microbial ecology of ‘Alheira’ by traditional
microbiological analysis and a PCR-denaturing gradient gel electrophoresis
(DGGE) protocol.
Methods and Results: Total microbial DNA from ‘Alheiras’ was extracted
directly from the products and subjected to PCR using Eubacterial primers for
16S rDNA. The amplicons were separated by DGGE. The results demonstrated
that different products of the same batch display identical profiles, whereas
products from different batches of the same producer could display different
DGGE profiles. ‘Alheiras’ from different producers were distinguishable based
on the respective DGGE profiles. The obtained sequences from prevalent
phylotypes affiliated with order Lactobacillales and order Bacillales and class
Gammaproteobacteria. The same samples were subjected to traditional microbiological
analysis. In both methods, lactic acid bacteria were dominant and were
present together with other organisms, mainly members of the family Micrococcaceae.
Conclusions: The approach explored in this study allowed the description of
the microbial community present in ‘Alheira’ in particular the diversity of lactic
acid bacteria.
Significance and Impact of the Study: This can be useful for the microbiological
characterization of traditional products in order to develop new methods of
quality control capable of supporting a standardization of the processes, while
preserving their typical traits.
Description
Keywords
Fermented sausages Fingerprint Lactic acid Bacteria PCR-denaturing gradient gel
Pedagogical Context
Citation
ALBANO, A....[et al] - Characterization of microbial population of “Alheira” (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods. Journal of Applied Microbiology. ISSN 1364-5072. Vol. 105 (2008), p. 2187–2194
Publisher
Society for Applied Microbiology - Wiley