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Advisor(s)
Abstract(s)
The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria
(LAB) isolated from ‘‘alheira”, a fermented sausage produced in Portugal.
LAB were identified to genus and species level by phenotypic characteristics, using genus or speciesspecific
primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates
were grouped into 14 species. Lactobacillus plantarum was isolated from all sausages and Enterococcus faecalis
from most of the samples. Low numbers of Lactobacillus paraplantarum, Lactobacillus brevis, Lactobacillus
rhamnosus, Lactobacillus sakei, Lactobacillus zeae, Lactobacillus paracasei, Leuconostoc mesenteroides,
Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Weissella viridescens and Enterococcus
faecium were recorded. The genetic heterogeneity of L. plantarum and E. faecalis strains were determined
by numerical analysis of DNA banding patterns obtained by RAPD–PCR. Strains of L. plantarum and E. faecalis
were different from different producers. This study forms the basis from which starter cultures could
be selected for production of ‘‘Alheira”.
Description
Keywords
Lactic acid bacteria Naturally fermented sausages PCR RAPD
Citation
"Meat Science". ISSN 0309-1740. 82: 3 (2009) 389–398
Publisher
Elsevier