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首页> 外文期刊>Food microbiology >The spxB gene as a target to identify Lactobacillus casei group species in cheese
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The spxB gene as a target to identify Lactobacillus casei group species in cheese

机译：以spxB基因为靶标来鉴定干酪中的干酪乳杆菌

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摘要

This study focused on the spxB gene, which encodes for pyruvate oxidase. The presence of spxB in the genome and its transcription could be a way to produce energy and allow bacterial growth during carbohydrate starvation. In addition, the activity of pyruvate oxidase, which produces hydrogen peroxide, could be a mechanism for interspecies competition. Because this gene seems to provide advantages for the encoding species for adaptation in complex ecosystems, we studied spxB in a large set of cheese isolates belonging to the Lactobacillus casei group. Through this study, we demonstrated that this gene is widely found in the genomes of members of the L. casei group and shows variability useful for taxonomic studies. In particular, the HRM analysis method allowed for a specific discrimination between Lactobacillus rhamnosus, Lactobacillus paracasei and L. casei. Regarding the coding region, the spxB functionality in cheese was shown for the first time by real-time PCR, and by exploiting the heterogeneity between the L. casei group species, we identified the bacterial communities encoding the spxB gene in this ecosystem. This study allowed for monitoring of the active bacterial community involved in different stages of ripening by following the POX pathway.
机译：这项研究集中在spxB基因上，该基因编码丙酮酸氧化酶。基因组中spxB的存在及其转录可能是在碳水化合物饥饿期间产生能量并允许细菌生长的一种方式。此外，产生过氧化氢的丙酮酸氧化酶的活性可能是种间竞争的机制。因为该基因似乎为复杂生态系统中的编码物种提供了优势，所以我们在属于干酪乳杆菌组的大量干酪分离物中研究了spxB。通过这项研究，我们证明了该基因广泛存在于干酪乳杆菌组成员的基因组中，并显示了对分类学研究有用的变异性。特别是，HRM分析方法可以对鼠李糖乳杆菌，副干酪乳杆菌和干酪乳杆菌进行特定区分。关于编码区，通过实时PCR首次显示了干酪中的spxB功能，并且通过利用干酪乳杆菌菌种之间的异质性，我们确定了在该生态系统中编码spxB基因的细菌群落。这项研究允许遵循POX途径监测参与成熟的不同阶段的活性细菌群落。

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  • 来源
    《Food microbiology》 |2016年第10期|57-65|共9页
  • 作者

    Maria Luisa Savo Sardaro; Alessia Levante; Valentina Bernini; Monica Gatti; Erasmo Neviani; Camilla Lazzi;

  • 作者单位

    Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy,Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy;

    Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy,Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy;

    Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy,Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy;

    Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy,Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy;

    Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy,Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy;

    Department of Food Science, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy,Multidisciplinary Interdepartmental Dairy Centre - MILC, University of Parma, Parco Area delle Scienze 95/A, 43124, Parma, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Lactobacillus casei group; spxB gene; Pyruvate oxidase; High resolution melting; Cheese; Real-time quantitative PCR;

    机译：干酪乳杆菌组;spxB基因;丙酮酸氧化酶;高分辨率融化;起司;实时定量PCR;

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