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FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese

机译：基于FTIR的多相鉴定，分离自传统希腊Graviera奶酪的乳酸菌

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摘要

This study used a combination of phenotypic, physical (Fourier Transformed Infra-Red [FTIR] spectros-copy) and molecular (RFLP and SSCP analysis of 16S rRNA genes) methods to identify the lactic acid bacteria (LAB) flora present in traditional Greek Graviera cheese after five weeks of ripening. A total of 300 isolates collected from high dilution plates of TSAYE (incubated at 30 ℃), M-17 (22 ℃) and M-17 (42 ℃) agar media were clustered by FTIR and then representative strains of each cluster were cross-identified blindly by all methods. Based on their FTIR spectra, 282 isolates were LAB grouped in 28 clusters. The LAB species identified and their prevalence in the cheese samples were: Lactobacillus casei/ paracasei (68.8%), Lactobacillus plantarum (19.5%), Streptococcus thermophilus (8.9%), Enterococcus faecium (2.1%), and Lactococcus lactis (0.7%). Also, Staphylococcus equorum (11 isolates), Corynebacterium sp. (5 isolates) and Brevibacterium sp. (1 isolate) were recovered from TSAYE. Comparative identification results showed that phenotypic and molecular methods were in mutual agreement as regards the LAB species identified. The present polyphasic identification approach based on rapid FTIR screening of 10-fold more isolates than a previous classical identification approach allowed or improved detection of few sub-dominant species; however the predominant LAB species in the cheese samples were the same with both approaches.
机译：这项研究结合了表型，物理（傅里叶变换红外[FTIR]光谱）和分子（16S rRNA基因的RFLP和SSCP分析）方法来鉴定传统希腊Graviera中存在的乳酸菌（LAB）菌群五个星期后成熟的奶酪。从FTAYE（在30℃下孵育），M-17（22℃）和M-17（42℃）琼脂培养基的高稀释平板上收集的总共300株分离物通过FTIR进行聚类，然后将每个聚类的代表性菌株交叉通过所有方法盲目识别。根据其FTIR光谱，将282个分离株按LAB分组为28个簇。干酪样品中发现的LAB种类及其流行程度为：干酪乳杆菌/副干酪乳杆菌（68.8％），植物乳杆菌（19.5％），嗜热链球菌（8.9％），粪肠球菌（2.1％）和乳酸乳球菌（0.7％） 。此外，金黄色葡萄球菌（11个分离株），棒杆菌属。 （5个分离株）和短杆菌属。 （1个分离物）从TSAYE回收。比较鉴定结果表明，表型和分子方法在所鉴定的LAB种类上是相互一致的。目前的多相鉴定方法是基于快速FTIR筛选的，比以前的经典鉴定方法多10倍以上，可允许或改进对少数亚优势种的检测。但是，两种方法中奶酪样品中主要的LAB种类相同。

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  • 来源
    《Food microbiology》 |2011年第1期|p.76-83|共8页
  • 作者

    John Samelis; Anne Bleicher; Celine Delbes-Paus; Athanasia Kakouri; Klaus Neuhaus; Marie-Christine Montel;

  • 作者单位

    National Agricultural Research Foundation. Dairy Research Institute, Katsikas, 45221 loannina, Greece;

    rnTechnische UniversMt Mitnchen, ZIEL, Abt. Microbiologie, Weihenstephaner Berg 3, 85356 Freising, Germany,Leibniz Institute for Natural Product Research and Infection Biology e.V., Hans-Knoell-Institut, Beutenbergstr. 11a, 07745 Jena, Germany;

    rnUnite de Recherches Fromagires, URF-545 INRA, 20 C6te de Reyne, F-15000 Aurillac, France;

    rnNational Agricultural Research Foundation. Dairy Research Institute, Katsikas, 45221 loannina, Greece;

    rnTechnische UniversMt Mitnchen, ZIEL, Abt. Microbiologie, Weihenstephaner Berg 3, 85356 Freising, Germany;

    rnUnite de Recherches Fromagires, URF-545 INRA, 20 C6te de Reyne, F-15000 Aurillac, France;

  • 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

    graviera cheese; lactic acid bacteria; polyphasic taxonomy; FTIR; RFLP; SSCP;

    机译：graviera奶酪;乳酸菌多相分类法FTIR;RFLP;SSCP;

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