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首页> 美国卫生研究院文献>Applied and Environmental Microbiology >Effectiveness of Chemometric Techniques in Discrimination of Lactobacillus helveticus Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics
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Effectiveness of Chemometric Techniques in Discrimination of Lactobacillus helveticus Biotypes from Natural Dairy Starter Cultures on the Basis of Phenotypic Characteristics

机译：基于表型特征的化学计量学技术从天然乳品发酵剂文化中区分瑞士乳杆菌生物型的有效性

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Lactobacillus helveticus is the dominant organism in natural starter cultures used for the production of typical Italian cheeses. In this study, 74 L. helveticus strains, isolated from grana and provolone cheese natural whey starters, were distinguished with respect to their origin by using both cell wall protein profiles and chemometric evaluation of some phenotypic parameters, such as the ability to acidify cultures and the presence of nonspecific proteolytic and peptidase activities. Cell wall protein patterns allowed L. helveticus strains to be distinguished with respect to their source of isolation. Among the different phenotypes studied, no single specific parameter permitted the two groups of strains to be separated. A good discrimination between the two groups of L. helveticus species was obtained by multivariate statistical techniques, which permitted the extraction of all of the discriminating information retained in the phenotypic activities. Associations between strain phenotype expression and dairy environmental ecosystem source are discussed.
机译：瑞士乳杆菌是用于生产典型意大利奶酪的天然发酵剂中的主要生物。在这项研究中，通过使用细胞壁蛋白谱和某些表型参数的化学计量学评估（例如酸化培养物的能力）对从格拉纳干酪和普罗卧干酪奶酪天然乳清发酵剂中分离的74株瑞士乳杆菌进行了区分。非特异性蛋白水解和肽酶活性的存在。细胞壁蛋白模式使瑞士乳杆菌菌株得以区分。在研究的不同表型中，没有一个单一的特定参数允许将两组菌株分离。通过多变量统计技术可以很好地区分两个瑞士乳杆菌物种，这允许提取保留在表型活动中的所有区分信息。讨论了菌株表型表达与乳品环境生态系统来源之间的关联。

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