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Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

2009Journal article Open access
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dc.contributor.authorAlbano, Helena
dc.contributor.authorReenen, Carol A. van
dc.contributor.authorTodorov, Svetoslav D.
dc.contributor.authorCruz, Diana
dc.contributor.authorFraga, Luisa
dc.contributor.authorHogg, Tim
dc.contributor.authorDicks, Leon M.T.
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2010-10-07T14:47:20Z
dc.date.available2010-10-07T14:47:20Z
dc.date.issued2009
dc.description.abstractThe 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”.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citation"Meat Science". ISSN 0309-1740. 82: 3 (2009) 389–398por
dc.identifier.urihttp://hdl.handle.net/10400.14/2692
dc.language.isoengpor
dc.publisherElsevierpor
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectLactic acid bacteriapor
dc.subjectNaturally fermented sausagespor
dc.subjectPCRpor
dc.subjectRAPDpor
dc.titlePhenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugalpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameAlbano
person.familyNameHogg
person.familyNameTeixeira
person.givenNameHelena
person.givenNameTim
person.givenNamePaula
person.identifier.ciencia-id201A-0D1F-C0FC
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0002-2798-1924
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-3400-2014
person.identifier.ridJXY-0365-2024
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id6602934854
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationd48923b4-519c-419b-b105-6a8ba5ed02ac
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscovery12b8092d-fe59-408b-8058-47369a97d229

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