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Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 2015; 109:66-74. [DOI: 10.1016/j.meatsci.2015.04.014] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
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2
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Bacterial populations and the volatilome associated to meat spoilage. Food Microbiol 2015; 45:83-102. [DOI: 10.1016/j.fm.2014.02.002] [Citation(s) in RCA: 340] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 01/27/2014] [Accepted: 02/08/2014] [Indexed: 11/18/2022]
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3
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Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Sci 2012; 52:299-305. [PMID: 22062579 DOI: 10.1016/s0309-1740(99)00006-6] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/1997] [Revised: 10/07/1998] [Accepted: 01/09/1999] [Indexed: 11/21/2022]
Abstract
Meat is a good support for bacterial growth and particularly for bacteria which are specific of meat and meat products. Little is known about the physiological and biochemical factors which could explain why some bacterial species are only isolated from meat. This review tentatively points out, from an ecological point of view, some of these factors in Gram negative and Gram positive micro-organisms influencing storage life.
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Loch TP, Kumar R, Xu W, Faisal M. Carnobacterium maltaromaticum infections in feral Oncorhynchus spp. (Family Salmonidae) in Michigan. J Microbiol 2011; 49:703-13. [DOI: 10.1007/s12275-011-0527-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2010] [Accepted: 04/27/2011] [Indexed: 11/29/2022]
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Castro M, Palavecino N, Herman C, Garro O, Campos C. Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production. Meat Sci 2011; 87:321-9. [DOI: 10.1016/j.meatsci.2010.11.006] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 10/03/2010] [Accepted: 11/06/2010] [Indexed: 11/29/2022]
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7
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Françoise L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol 2010; 27:698-709. [DOI: 10.1016/j.fm.2010.05.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 05/12/2010] [Accepted: 05/17/2010] [Indexed: 10/19/2022]
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8
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Kim DH, Austin B. Characterization of probiotic carnobacteria isolated from rainbow trout (Oncorhynchus mykiss) intestine. Lett Appl Microbiol 2009; 47:141-7. [PMID: 19552776 DOI: 10.1111/j.1472-765x.2008.02401.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To characterize two probiotic carnobacterial isolates, Carnobacterium maltaromaticum (B26) and C. divergens (B33), derived from rainbow trout (Oncorhynchus mykiss) intestine. METHODS AND RESULTS Both cultures, which were able to colonize the fish gut mucosal layer, comprised nonsporogenous, nonmotile, Gram-positive, catalase and oxidase-negative rods. The growth of both carnobacteria occurred between 0 and 37 degrees C, in 0-10% (w/v) NaCl and at pH 5-10. Specifically, strain B26 grew in nutrient broth supplemented with 15% (w/v) NaCl. The most abundant cellular fatty acid of both cultures was 9-octadecenoic acid (18 : 1 n-9) (B26 = 52.6%; B33 = 40.6%), which was characteristic of Carnobacterium. Both cultures were inhibitory to Aeromonas salmonicida, Aer. hydrophila, Streptococcus iniae and Vibrio anguillarum, and strain B33 inhibited Listeria monocytogenes. Both carnobacteria, which did not contain plasmids, produced inhibitory compounds against Gram-positive and Gram-negative bacteria. CONCLUSIONS Both probiotic cultures, B26 and B33, had unique phenotypic characteristics and showed a broad spectrum of antibiotic resistance against varying pathogenic bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY The results of this study contribute to new information and significance of carnobacterial species.
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Affiliation(s)
- D-H Kim
- Department of Aqualife Medicine, Chonnam National University, Yeosu, South Korea
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9
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Idoui T, Boudjerda J, Leghouchi E, Karam NE. Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits. GRASAS Y ACEITES 2009. [DOI: 10.3989/gya.085408] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Albano H, van Reenen CA, Todorov SD, Cruz D, Fraga L, Hogg T, Dicks LMT, Teixeira P. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from "Alheira", a traditional fermented sausage produced in Portugal. Meat Sci 2009; 82:389-98. [PMID: 20416703 DOI: 10.1016/j.meatsci.2009.02.009] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2008] [Revised: 02/09/2009] [Accepted: 02/10/2009] [Indexed: 11/18/2022]
Abstract
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 species-specific 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 Enterococcusfaecalis 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".
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Affiliation(s)
- Helena Albano
- CBQF, Escola Superior de Biotecnologia, Universidade Católica Portuguesa; Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
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11
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Chaillou S, Daty M, Baraige F, Dudez AM, Anglade P, Jones R, Alpert CA, Champomier-Vergès MC, Zagorec M. Intraspecies genomic diversity and natural population structure of the meat-borne lactic acid bacterium Lactobacillus sakei. Appl Environ Microbiol 2009; 75:970-80. [PMID: 19114527 PMCID: PMC2643555 DOI: 10.1128/aem.01721-08] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2008] [Accepted: 12/16/2008] [Indexed: 01/24/2023] Open
Abstract
Lactobacillus sakei is a food-borne bacterium naturally found in meat and fish products. A study was performed to examine the intraspecies diversity among 73 isolates sourced from laboratory collections in several different countries. Pulsed-field gel electrophoresis analysis demonstrated a 25% variation in genome size between isolates, ranging from 1,815 kb to 2,310 kb. The relatedness between isolates was then determined using a PCR-based method that detects the possession of 60 chromosomal genes belonging to the flexible gene pool. Ten different strain clusters were identified that had noticeable differences in their average genome size reflecting the natural population structure. The results show that many different genotypes may be isolated from similar types of meat products, suggesting a complex ecological habitat in which intraspecies diversity may be required for successful adaptation. Finally, proteomic analysis revealed a slight difference between the migration patterns of highly abundant GapA isoforms of the two prevailing L. sakei subspecies (sakei and carnosus). This analysis was used to affiliate the genotypic clusters with the corresponding subspecies. These findings reveal for the first time the extent of intraspecies genomic diversity in L. sakei. Consequently, identification of molecular subtypes may in the future prove valuable for a better understanding of microbial ecosystems in food products.
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Affiliation(s)
- Stéphane Chaillou
- UR309, Unité Flore Lactique & Environnement Carné (FLEC), Institut National de la Recherche Agronomique (INRA), Domaine de Vilvert, 78350 Jouy-en-Josas, France.
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12
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Large scale purification protocol for carnocin KZ 213 from Carnobacterium piscicola. Biotechnol Lett 2008; 31:519-23. [DOI: 10.1007/s10529-008-9897-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2008] [Revised: 11/17/2008] [Accepted: 11/20/2008] [Indexed: 10/21/2022]
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Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches. J Appl Microbiol 2008; 104:1341-53. [DOI: 10.1111/j.1365-2672.2007.03664.x] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Samelis J, Tsakalidou E, Metaxopoulos J, Kalantzopoulos G. Differentiation ofLactobacillus sakeandLact. curvatusisolated from naturally fermented Greek dry salami by SDS-PAGE of whole-cell proteins. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1995.tb02836.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Millière J, Michel M, Mathieu F, Lefebvre G. Presence ofCarnobacteriumspp. in French surface mould-ripened soft-cheese. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1994.tb01626.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Manchester L, Toole A, Goodacre R. Characterization ofCarnobacteriumspecies by pyrolysis mass spectrometry. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1995.tb01678.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Ammor MS, Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci 2006; 76:138-46. [PMID: 22064200 DOI: 10.1016/j.meatsci.2006.10.022] [Citation(s) in RCA: 231] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2006] [Revised: 10/13/2006] [Accepted: 10/23/2006] [Indexed: 10/23/2022]
Abstract
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in food, and the development and spreading of bacterial resistance to antibiotics. Further, 'functional starters' could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins). Specially-selected cultures may also provide probiotic benefits, and, if properly modified, they may even be endorsed with nutraceutical traits. The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.
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Affiliation(s)
- Mohammed Salim Ammor
- Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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Martín B, Jofré A, Garriga M, Pla M, Aymerich T. Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR. Appl Environ Microbiol 2006; 72:6040-8. [PMID: 16957227 PMCID: PMC1563650 DOI: 10.1128/aem.02852-05] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2005] [Accepted: 06/20/2006] [Indexed: 11/20/2022] Open
Abstract
A quick and simple method for quantitative detection of Lactobacillus sakei in fermented sausages was successfully developed. It is based on Chelex-100-based DNA purification and real-time PCR enumeration using a TaqMan fluorescence probe. Primers and probes were designed in the L. sakei 16S-23S rRNA intergenic transcribed spacer region, and the assay was evaluated using L. sakei genomic DNA and an artificially inoculated sausage model. The detection limit of this technique was approximately 3 cells per reaction mixture using both purified DNA and the inoculated sausage model. The quantification limit was established at 30 cells per reaction mixture in both models. The assay was then applied to enumerate L. sakei in real samples, and the results were compared to the MRS agar count method followed by confirmation of the percentage of L. sakei colonies. The results obtained by real-time PCR were not statistically significantly different than those obtained by plate count on MRS agar (P > 0.05), showing a satisfactory agreement between both methods. Therefore, the real-time PCR assay developed can be considered a promising rapid alternative method for the quantification of L. sakei and evaluation of the implantation of starter strains of L. sakei in fermented sausages.
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Affiliation(s)
- Belén Martín
- Institute for Food and Agricultural Research and Technology (IRTA), Meat Technology Center, Granja Camps i Armet, E-17121 Monells, Spain
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Lee JY, Kim CJ, Kunz B. Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages. Meat Sci 2006; 72:437-45. [DOI: 10.1016/j.meatsci.2005.08.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2005] [Revised: 08/09/2005] [Accepted: 08/19/2005] [Indexed: 10/25/2022]
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Aymerich T, Martín B, Garriga M, Vidal-Carou MC, Bover-Cid S, Hugas M. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages. J Appl Microbiol 2006; 100:40-9. [PMID: 16405683 DOI: 10.1111/j.1365-2672.2005.02772.x] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIM To evaluate the biodiversity of lactobacilli from slightly fermented sausages (chorizo, fuet and salchichon) by molecular typing, while considering their safety aspects. METHODS AND RESULTS Species-specific PCR, plasmid profiling and randomly amplified polymorphic DNA (RAPD)-PCR were used to characterize 250 lactic acid bacteria (LAB) isolated from 21 low acid Spanish fermented sausages. Lactobacillus sakei was the predominant species (74%) followed by Lactobacillus curvatus (21.2%) and Leuconostoc mesenteroides (4.8%). By plasmid profiling and RAPD-PCR 144 different strains could be differentiated, 112 belonging to Lact. sakei, 23 to Lact. curvatus and 9 to Leuc. mesenteroides. Ion-pair high performance liquid chromatography was used to detect biogenic amine production. Tyramine and phenylethylamine were produced by 14.4 and 12.4% of the isolates, respectively, all belonging to the species Lact. curvatus. The production of tyramine was stronger than that of phenylethylamine. Partial sequencing of the tyrosine decarboxylase gene from Lact. curvatus was achieved. A specific PCR assay to detect the Lact. curvatus tyramine-producers was designed. The disc diffusion test was used to detect antibiotic resistance among the isolates. Most isolates displayed resistance to vancomycin and gentamicin. Only four strains were resistant to most of the antibiotics tested. None of the isolates were resistant to erythromycin. CONCLUSIONS Lactobacillus sakei would be the species of choice for further use as starter culture in fermented sausage production. Strain typing and characterization of biogenic amine production together with antibiotic susceptibility testing for the selection of starter cultures could help to increase the quality and safety of the products. SIGNIFICANCE AND IMPACT OF THE STUDY Species-specific PCR, RAPD and plasmid profiling proved to be efficient at typing LAB at species and strain level. Information on biogenic amine production and transferable antibiotic resistance is important in order to avoid selection of strains with undesirable properties as starter cultures.
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Affiliation(s)
- T Aymerich
- IRTA, Meat Technology Centre, Granja Camps i Armet, Monells, Girona, Spain.
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21
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Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages. Food Microbiol 2005. [DOI: 10.1016/j.fm.2004.11.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Laursen BG, Bay L, Cleenwerck I, Vancanneyt M, Swings J, Dalgaard P, Leisner JJ. Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Syst Appl Microbiol 2005; 28:151-64. [PMID: 15830808 DOI: 10.1016/j.syapm.2004.12.001] [Citation(s) in RCA: 104] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Carnobacterium, a genus of lactic acid bacteria, frequently dominate the microflora of chilled vacuum- or modified atmosphere-packed meat and seafood. In this study Carnobacterium isolates were characterized by phenotypic and molecular methods in order to investigate the association of species and intra-species groups with distinct kinds of meat and seafood. Of 120 test strains, 50 originated from meat (beef and pork products, including 44 strains isolated during this study and 6 strains obtained from culture collections) and 52 from seafoods (cod, halibut, salmon, shrimps and roe products). In addition, 9 reference strains of Carnobacterium spp from other sources than meat and fish and 9 reference strains of lactic acid bacteria belonging to other genera than Carnobacterium were included. Numerical taxonomy relying on classical biochemical reactions, carbohydrate fermentation and inhibition tests (temperature, salt, pH, chemical preservatives, antibiotics, bacteriocins), SDS-PAGE electrophoresis of whole cell proteins, plasmid profiling, intergenic spacer region (ISR) analysis and examination of amplified-fragment length polymorphism (AFLP) were employed to characterize the strains. The numerical taxonomic approach divided the carnobacteria strains into 24 groups that shared less than 89% similarity. These groups were identified as Carnobacterium divergens with one major cluster (40 strains) and 7 branches of one to four strains, Carnobacterium maltaromaticum (previous C. piscicola) with one major cluster (37 strains) and 9 branches of one to four strains and Carnobacterium mobile (three branches consisting in total of 4 strains). Branches consisting of references strains of the remaining Carnobacterium spp. were separated from clusters and branches of C. divergens, C. maltaromaticum and C. mobile. Isolates from the main clusters of C. divergens and C. maltaromaticum were found both in fresh and lightly preserved meat and seafood products. High phenotypic intra-species variability was observed for C. divergens and C. maltaromaticum but despite this heterogeneity in phenotypic traits a reliable identification to species levels was obtained by SDS-PAGE electrophoresis of whole cell proteins and by ISR based on 16S-23S rDNA intergenic spacer region polymorphism. With AFLP, two distinct clusters were observed for C. divergens but only one for C. maltaromaticum. The two C. divergens clusters were not identical to any of the clusters observed by numerical taxonomy. A limited number of C. divergens and C. maltaromaticum isolates possessed a biopreservative potential due to their production of bacteriocins with a wide inhibition spectrum. This study serves as a base-line for further investigations on the potential role of species of Carnobacterium in foods where they predominate the spoilage microflora.
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Affiliation(s)
- Birgit Groth Laursen
- Department of Veterinary Pathobiology, Royal Veterinary and Agricultural University, Grønnegårdsvej 15, 1870 Frederiksberg (Copenhagen), Denmark
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Tahiri I, Desbiens M, Benech R, Kheadr E, Lacroix C, Thibault S, Ouellet D, Fliss I. Purification, characterization and amino acid sequencing of divergicin M35: a novel class IIa bacteriocin produced by Carnobacterium divergens M35. Int J Food Microbiol 2004; 97:123-36. [PMID: 15541799 DOI: 10.1016/j.ijfoodmicro.2004.04.013] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2003] [Revised: 03/30/2004] [Accepted: 04/26/2004] [Indexed: 11/26/2022]
Abstract
Carnobacterium divergens M35, isolated from a commercial sample of frozen smoked mussels, produces a new bacteriocin, divergicin M35, a class IIa bacteriocin. Divergicin M35 is sensitive to pronase-E, alpha-chymotrypsin and proteinase K, but not to trypsin and withstands thermal treatments up to 121 degrees C for 30 min. Divergicin M35 was extracted from the culture supernatant of C. divergens M35 using an SP-Sepharose cation-exchange column, desalted and purified on a C18 Sep-Pack column and further purified by reverse phase-high pressure liquid chromatography. This procedure allowed the recovery of 10% of the bacteriocin present in the culture supernatant with purity higher than 99%. Divergicin M35 had a molecular mass of 4518.75 Da as determined by mass spectrometry, a pI value of 8.3 and positive net charge (+3). The amino acid sequence of divergicin M35 was found to consist of 43 amino acid with four cysteine residues (Cys10, 15, 25, 43) and showed 80.5% homology with divercin V41 (80.5%) and 80.0% with bavaricin MN. Divergicin M35 showed powerful antilisterial activity, especially against Listeria monocytogenes and was also active against carnobacteria but not against strains of Lactococcus, Lactobacillus, Enterococcus, Bifidobacteria and Escherichia. Divergicin M35 production began in late exponential phase and reached a maximum activity of 65,000 AU/ml in early stationary phase. Initial broth pH, Tween 80 and acetate did not affect C. divergens M35 growth or divergicin production. This bacteriocin may be a potential tool for inhibiting L. monocytogenes in seafood products that do not usually undergo an adequate heat treatment.
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Affiliation(s)
- I Tahiri
- Dairy Research Center STELA, Université Laval, Pavillon Paul Comtois, Québec, PQ, Canada G1K 7P4
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Ammor S, Yaakoubi K, Chevallier I, Dufour E. Identification by fluorescence spectroscopy of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages. J Microbiol Methods 2004; 59:271-81. [PMID: 15369863 DOI: 10.1016/j.mimet.2004.07.014] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2004] [Revised: 07/23/2004] [Accepted: 07/23/2004] [Indexed: 11/23/2022]
Abstract
Three different fluorescence spectra were recorded following excitation at 250 nm (aromatic amino acids+nucleic acids, AAA+NA), 316 nm (NADH) and 380 nm (FAD) for 20 type strain collections of lactic acid bacteria (LAB). Evaluation of the data using principal component analysis and factorial discriminant analysis showed a good discrimination of considered LAB at the genus, species and genus-species level. AAA+NA fluorophores showed the highest percentage of good classification. From AAA+NA spectra recorded on LAB isolated from a small-scale facility producing traditional dry sausages, we succeeded to identify 28 of 29 wild strains. This method allowed us to discriminate between Lactobacillus sakei subsp. carnosus and Lactobacillus sakei subsp. sakei. Thus, intrinsic fluorescence is an economical and powerful tool for the identification of wild LAB isolated from meat and meat products.
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Affiliation(s)
- Salim Ammor
- Unité de Recherche Typicité des Produits Alimentaires, ENITA-CF, Site de Marmilhat, 63370, Lempdes, France
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Rachman C, Kabadjova P, Valcheva R, Prévost H, Dousset X. Identification of Carnobacterium species by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region and species-specific PCR. Appl Environ Microbiol 2004; 70:4468-77. [PMID: 15294774 PMCID: PMC492411 DOI: 10.1128/aem.70.8.4468-4477.2004] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2003] [Accepted: 03/29/2004] [Indexed: 11/20/2022] Open
Abstract
The genus Carnobacterium is currently divided into the following eight species: Carnobacterium piscicola, C. divergens, C. gallinarum, C. mobile, C. funditum, C. alterfunditum, C. inhibens, and C. viridans. An identification tool for the rapid differentiation of these eight Carnobacterium species was developed, based on the 16S-23S ribosomal DNA (rDNA) intergenic spacer region (ISR). PCR-restriction fragment length polymorphism (PCR-RFLP) analysis of this 16S-23S rDNA ISR was performed in order to obtain restriction profiles for all of the species. Three PCR amplicons, which were designated small ISR (S-ISR), medium ISR (M-ISR), and large ISR (L-ISR), were obtained for all Carnobacterium species. The L-ISR sequence revealed the presence of two tRNA genes, tRNA(Ala) and tRNA(Ile), which were separated by a spacer region that varied from 24 to 38 bp long. This region was variable among the species, allowing the design of species-specific primers. These primers were tested and proved to be species specific. The identification method based on the 16S-23S rDNA ISR, using PCR-RFLP and specific primers, is very suitable for the rapid low-cost identification and discrimination of all of the Carnobacterium species from other phylogenetically related lactic acid bacteria.
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Affiliation(s)
- Cinta Rachman
- QM2A, LMAI, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France
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Aymerich T, Martín B, Garriga M, Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages. Appl Environ Microbiol 2003; 69:4583-94. [PMID: 12902246 PMCID: PMC169148 DOI: 10.1128/aem.69.8.4583-4594.2003] [Citation(s) in RCA: 187] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2002] [Accepted: 05/28/2003] [Indexed: 11/20/2022] Open
Abstract
Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei and Lactobacillus curvatus were detected in 11.8% of the samples, and Lactobacillus plantarum and Staphylococcus xylosus were detected in 17.6%. Enriched samples allowed the detection of L. sakei and S. xylosus in all of the samples (100%) and of Enterococcus faecium in 11.8% of the sausages. The percentages of L. curvatus, L. plantarum, Staphylococcus carnosus, and Staphylococcus epidermidis varied depending on the sausage type. L. curvatus was detected in 80% of fuets and in 57% of chorizos. L. plantarum was found in 50% of fuets and 100% of chorizos. S. epidermidis was detected in only 11.8% of fuets, and S. carnosus was detected in only 5.9% of chorizos. Lactococcus lactis, Staphylococcus warneri, and Staphylococcus simulans were not detected in any sausage type. From a microbiological point of view, 70.6% of the samples could be considered of high quality, as they had low counts of Enterobacteriaceae and did not contain any of the food-borne pathogens assayed.
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Affiliation(s)
- T Aymerich
- Meat Technology Center, IRTA, Granja Camps i Armet, Monells, Girona, Spain.
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Iino T, Uchimura T, Komagata K. Characterization of Lactobacillus sakei by the type of stereoisomers of lactic acid produced. J GEN APPL MICROBIOL 2003; 49:111-21. [PMID: 12833214 DOI: 10.2323/jgam.49.111] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Lactobacillus sakei strains were characterized by the shift of the type of stereoisomers of lactic acid produced in the presence of 50 mM sodium acetate in a medium. Of 27 Lactobacillus sakei strains studied, 20 strains showed high levels of DNA-DNA similarity with L. sakei NRIC 1071(T), and were confirmed as L. sakei. The three remaining strains were identified as Lactobacillus curvatus by DNA-DNA similarity, and three other strains were included in the cluster of Lactobacillus plantarum/Lactobacillus pentosus/Lactobacillus paraplantarum and one strain in the cluster of Lactobacillus paracasei on the basis of 16S rRNA gene sequences. Of the 20 L. sakei strains, 19 strains shifted the type of stereoisomers of lactic acid produced from the DL-type to the L-type in the presence of 50 mM sodium acetate. L. curvatus strains and strains included in the cluster of L. plantarum/L. pentosus/L. paraplantarum and in the cluster of L. paracasei did not shift the type of stereoisomers of lactic acid produced. The change of the type of stereoisomers of lactic acid from the DL-type to the L-type in the presence of sodium acetate was concluded to be species-specific for L. sakei and useful for identification of strains in this species.
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Affiliation(s)
- Takao Iino
- Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502, Japan.
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28
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Martinis ED. Identification of meat isolated bacteriocin-producing lactic acid bacteria using biotyping and ribotyping. ARQ BRAS MED VET ZOO 2002. [DOI: 10.1590/s0102-09352002000600018] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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29
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Kabadjova P, Dousset X, Le Cam V, Prevost H. Differentiation of closely related Carnobacterium food isolates based on 16S-23S ribosomal DNA intergenic spacer region polymorphism. Appl Environ Microbiol 2002; 68:5358-66. [PMID: 12406725 PMCID: PMC129878 DOI: 10.1128/aem.68.11.5358-5366.2002] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2002] [Accepted: 08/05/2002] [Indexed: 11/20/2022] Open
Abstract
A novel strategy for identification of Carnobacterium food isolates based on restriction fragment length polymorphism (RFLP) of PCR-amplified 16S-23S ribosomal intergenic spacer regions (ISRs) was developed. PCR amplification from all Carnobacterium strains studied always yielded three ISR amplicons, which were designated the small ISR (S-ISR), the medium ISR (M-ISR), and the large ISR (L-ISR). The lengths of these ISRs varied from one species to another. Carnobacterium divergens NCDO 2763(T) and C. mobile DSM 4849(T) generated one major S-ISR band (ca. 400 bp) and minor M-ISR and L-ISR bands (ca. 500 and ca. 600 bp, respectively). The ISRs amplified from C. gallinarum NCFB 2766(T) and C. piscicola NCDO 2762(T) were larger (S-ISR, ca. 600 bp; M-ISR, ca. 700 bp; and L-ISR, ca. 800 bp). The L-ISR contained two tDNAs coding for tRNA(Ile) and tRNA(Ala) genes. The M-ISR included one tRNA(Ala) gene, and the S-ISR did not contain a tDNA gene. The RFLP scheme devised involves estimation of variable PCR product sizes together with HinfI, TaqI, and HindIII restriction analysis. Forty-two isolates yielded four unique band patterns that correctly resolved these isolates into four Carnobacterium species. This method is very suitable for rapid, low-cost identification of a wide variety of Carnobacterium species without sequencing.
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Affiliation(s)
- Petia Kabadjova
- Laboratoire de Microbiologie Alimentaire et Industrielle, ENITIAA, F-44322 Nantes Cedex 3, France
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30
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Connil N, Prévost H, Dousset X. Production of biogenic amines and divercin V41 in cold smoked salmon inoculated with Carnobacterium divergens V41, and specific detection of this strain by multiplex-PCR. J Appl Microbiol 2002; 92:611-7. [PMID: 11966900 DOI: 10.1046/j.1365-2672.2002.01561.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The objective of this study was to determine the technological behaviour (implantation and biogenic amines production) of Carnobacterium divergens V41, an anti-Listeria bacteriocin producer (divercin V41), after inoculation in cold smoked salmon (CSS). METHODS AND RESULTS Implantation of the strain was followed by multiplex-PCR during 27 days of storage at 4 degrees C, and biogenic amines were quantified by HPLC. It was found that the strain was able to develop quite well in CSS among lactic wild flora. Divercin V41 (400 AU ml-1) was produced in CSS, and the biogenic amine content was not modified by inoculation of the bacteria. CONCLUSIONS Carnobacterium divergens V41 is a safe, interesting, bioprotective agent. SIGNIFICANCE AND IMPACT OF THE STUDY This strain could potentially be used for efficient prevention of L. monocytogenes growth in CSS.
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Affiliation(s)
- N Connil
- Laboratoire de Microbiologie Alimentaire et Industrielle, ENITIAA, Nantes, France
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31
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Ringø E, Seppola M, Berg A, Olsen RE, Schillinger U, Holzapfel W. Characterization of Carnobacterium divergens strain 6251 isolated from intestine of Arctic charr (Salvelinus alpinus L.). Syst Appl Microbiol 2002; 25:120-9. [PMID: 12086178 DOI: 10.1078/0723-2020-00080] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
An atypical strain of Carnobacterium divergens, strain 6251, was isolated from the small intestine of Arctic charr (Salvelinus alpinus L.), fed high dietary carbohydrate. This strain showed marked growth inhibitory effects in vitro against the fish pathogens Aeromonas salmonicida subsp. salmonicida (furunculosis), Vibrio anguillarum (vibriosis) and Vibrio viscocus (winter ulcer). The strain is a non-motile Gram-positive psychrotrophic rod that lacks both catalase and oxidase, grows at pH 9.1 (CTAS agar), but not on acetate containing media (pH < or = 5.4), on TCBS or at < or =6% sodium chloride content. Strain 6251 is facultatively anaerobic and utilises tryptone as a sole source of nutrient. Further characterisation showed the most abundant cellular fatty acid of strain 6251 to be oleic acid (18:1) (n-9) (36.0%). Sequencing of a 16S rDNA region of 578 nucleotides and AFLP microbial fingerprinting suggested that strain 6251 is not closely related to any carnobacteria known, however, DNA-DNA similarity determinations showed high similarity (96.2%) with the type strain of Carnobacterium divergens. The unique phenotypic attributes of this strain represent new information on the biodiversity and ecology of carnobacteria and especially of the species C. divergens.
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Affiliation(s)
- Einar Ringø
- Department of Arctic Veterinary Medicine, The Norwegian School of Veterinary Science, Tromsø.
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32
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Ringø E, Wesmajervi MS, Bendiksen HR, Berg A, Olsen RE, Johnsen T, Mikkelsen H, Seppola M, Strøm E, Holzapfel W. Identification and characterization of Carnobacteria isolated from fish intestine. Syst Appl Microbiol 2001; 24:183-91. [PMID: 11518321 DOI: 10.1078/0723-2020-00020] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Eleven bacterial strains were isolated from the gastrointestinal tract of four fish species, Atlantic salmon (Salmo salar L.), Arctic charr (Salvelinus alpinus L.), Atlantic cod (Gadus morhua L.) and wolffish (Anarhichas lupus L.). All the strains were Gram-positive rods, non-sporing, catalase and oxidase-negative, able to grow at pH 9.0 but not on acetate containing media (pH < or = 5.4), and were fermentative. They had a high content of oleic acid (18:1 n-9) in cellular lipid, and were found to belong to the genus Carnobacterium by phenotypic criteria. The eleven carnobacteria strains were further identified on the basis of 16S rDNA sequence analysis and AFLP(TM) fingerprinting.
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Affiliation(s)
- E Ringø
- Department of Arctic Veterinary Medicine, The Norwegian School of Veterinary Science, Tromsø.
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33
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Berthier F, Beuvier E, Dasen A, Grappin R. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers. Int Dairy J 2001. [DOI: 10.1016/s0958-6946(01)00059-0] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Parente E, Grieco S, Crudele MA. Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy). J Appl Microbiol 2001; 90:943-52. [PMID: 11412324 DOI: 10.1046/j.1365-2672.2001.01328.x] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS to evaluate the evolution of lactic acid bacteria (LAB) populations in traditional fermented sausages (salsiccia and soppressata) produced in artisanal and industrial plants in Basilicata (Southern Italy). METHODS AND RESULTS Four hundred and fourteen lactic acid bacteria (LAB) cultures were isolated from samples of sausages at different stages of ripening. A phenotypic characterization of the isolates was carried out using a set of 28 tests, and 34 clusters were identified at the 80% similarity level using hierarchical cluster analysis. Of the isolates 50% were identified as Lactobacillus sakei (with several biotypes), 22% as Pediococcus spp. (mainly Ped. pentosaceus), 7% as Leuconostoc (Leuc. carnosum, Leuc. gelidum, Leuc. pseudomesenteroides), 6% as Lact. plantarum, 1% as Lact. curvatus. Other lactobacilli, including unidentified species, were present in lower numbers. CONCLUSION The phenotypic diversity and composition of the LAB flora varied as a function of the production plant, product type and ripening time. SIGNIFICANCE AND IMPACT OT THE STUDY: A new procedure based on bootstrapping and Multidimensional Scaling was successfully used to obtain a graphical representation of the evolution of the LAB populations.
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Affiliation(s)
- E Parente
- Dipartimento di Biologia, Difesa e Biotecnologie Agro-forestali, Università della Basilicata, Potenza, Italy.
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35
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Wasney MA, Holley RA, Jayas DS. Cresol red thallium acetate sucrose inulin (CTSI) agar for the selective recovery of Carnobacterium spp. Int J Food Microbiol 2001; 64:167-74. [PMID: 11252499 DOI: 10.1016/s0168-1605(00)00464-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Carnobacterium spp. are commonly isolated from a variety of foods, especially from meats stored under anaerobic atmospheres at refrigeration temperatures, but the role of these organisms in the spoilage of meat and meat products is yet to be determined. Cresol Red Thallium Acetate Sucrose (CTAS) agar was developed as a selective medium for enumeration of carnobacteria, however problems such as poor recovery of Carnobacterium spp. and interference by other microorganisms have precluded its general use. The aim of this study was to improve CTAS agar by broadening its spectrum of selective recovery for carnobacteria while restricting the ability of interfering species to grow. Ten Carnobacterium spp. (five ATCC cultures and five isolates from fresh pork) and 20 other genera were used in testing the agar. A wider range of Carnobacterium spp. recovery was obtained by modifying concentrations of sucrose, manganese sulphate and thallium acetate. Additions of inulin and thiamine hydrochloride also improved growth response. The additions of vancomycin and Chrisin (nisin) eliminated interference from other microorganisms. A two-temperature incubation procedure was included to improve the characteristic growth of Carnobacterium spp. on the modified medium, identified as Cresol Red Thallium Sucrose Inulin (CTSI) agar. Lactic acid bacteria and Enterobacteriaceae were unable to grow on CTSI incubated aerobically. Growth of Carnobacterium spp. on CTSI yielded pink colonies, except for Cb. mobile, which formed gray colonies. In some instances, a red precipitate formed in the center of the colony. Yellowing and clearing of the growth medium was also frequently observed. Recovery of carnobacteria using CTSI was identical to that obtained with All Purpose Tween (APT) agar.
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Affiliation(s)
- M A Wasney
- Department of Food Science, University of Manitoba, Winnipeg, Canada
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36
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Barakat RK, Griffiths MW, Harris LJ. Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat. Int J Food Microbiol 2000; 62:83-94. [PMID: 11139026 DOI: 10.1016/s0168-1605(00)00381-0] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The microbiota of commercially produced, cooked and modified atmosphere packaged poultry meat was followed during storage at 3.5 degrees C for up to 7 weeks. The dominant microbiota consisted of Lactococcus raffinolactis (117 isolates), Carnobacterium divergens (61 isolates), Carnobacterium piscicola (11 isolates), Lactococcus garvieae (four isolates), Lactococcus lactis (one isolate) and Enterococcus faecalis (three isolates). All isolates were screened for production of bacteriocins. Only C. piscicola isolates produced an inhibitory substance active against other lactic acid bacteria and against several Listeria spp. Species-specific polymerase chain reaction (PCR) primers were used for the differentiation of Carnobacterium, L. raffinolactis, L. lactis, and L. garvieae strains associated with the modified atmosphere packaged poultry products. No false PCR products were observed with other closely related bacterial species.
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Affiliation(s)
- R K Barakat
- Department of Food Science, University of Guelph, Ont., Canada
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37
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Marconi E, Sorrentino E, Mastrocola L, Coppola R. Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:3348-3351. [PMID: 10956114 DOI: 10.1021/jf9907440] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Two innovative microwave hydrolysis procedures for rapidly detecting meso-diaminopimelic acid in lactic acid bacteria have been developed. Whole-cell hydrolysis was performed both in liquid phase and vapor phase with 6 N HCl in sealed vessels using a microwave oven equipped with pressure and temperature probes. The presence or absence of meso-diaminopimelic acid determined by TLC, after the application of liquid- and vapor-phase microwave hydrolysis procedures, gave the same qualitative results as those obtained by traditional hydrolysis. These standardized microwave hydrolysis procedures permit a drastic reduction in hydrolysis time, from 16-20 h to less than 10 min and, consequently, in the total time of meso-diaminopimelic acid analysis (less than 90 min). Microwave hydrolysis in vapor phase is particularly convenient because, besides reducing hydrolysis time, it also eliminates the successive troublesome step of HCl removal.
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Affiliation(s)
- E Marconi
- DISTAAM, Università degli Studi del Molise, Campobasso, Italy.
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38
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39
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Lai S, Shojaei H, Manchester LN. The differentiation of Carnobacterium divergens using the random amplification of polymorphic DNA polymerase chain reaction technique. Lett Appl Microbiol 2000; 30:448-52. [PMID: 10849274 DOI: 10.1046/j.1472-765x.2000.00745.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The potential of the randomly amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) technique to differentiate Carnobacterium divergens from other members of the genus Carnobacterium was examined. A numerical analysis of the genomic profiles obtained demonstrated that it was possible to differentiate the C. divergens strains from other Carnobacterium strains using this technique. The heterogeneity observed in the representatives of the species C. piscicola adds further weight to the suggestion in other taxonomic studies that subspecies of this species exist.
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Affiliation(s)
- S Lai
- Institute of Biological Sciences, University of Wales, Aberystwyth and Department of Agricultural and Environmental Science, University of Newcastle upon Tyne, Newcastle upon Tyne, UK
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40
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Champomier Vergès MC, Zuñiga M, Morel-Deville F, Pérez-Martínez G, Zagorec M, Ehrlich SD. Relationships between arginine degradation, pH and survival in Lactobacillus sakei. FEMS Microbiol Lett 1999; 180:297-304. [PMID: 10556725 DOI: 10.1111/j.1574-6968.1999.tb08809.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Lactobacillus sakei is one of the most important lactic acid bacteria of meat and fermented meat products. It is able to degrade arginine with ammonia and ATP production by the arginine deiminase pathway (ADI). This pathway is composed of three enzymes: arginine deiminase, ornithine transcarbamoylase and carbamate kinase, and an arginine transport system. The transcription of the ADI pathway is induced by arginine and subjected to catabolite repression. In order to understand the physiological role of the degradation of this amino acid we investigated the growth of bacteria under various conditions. We show that arginine degradation is responsible for an enhanced viability during the stationary phase when cells are grown under anaerobiosis. Arginine is necessary for the induction of the ADI pathway but in association with another environmental signal. Using a mutant of the L-lactate dehydrogenase unable to lower the pH we could clearly demonstrate that (i) low pH is not responsible for cell death during the stationary phase, so survival is due to another factor than elevated pH, (ii) neither low pH nor oxygen limitation is responsible for the induction of the ADI pathway together with arginine since the ldhL mutant is able to degrade arginine under aerobiosis.
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Affiliation(s)
- M C Champomier Vergès
- Laboratoire de Recherches sur la Viande, Institut National de la Recherche Agronomique, Domaine de Vilvert, 78352, Jouy en Josas, France.
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41
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Ringø E, Olsen RE. The effect of diet on aerobic bacterial flora associated with intestine of Arctic charr (Salvelinus alpinus L.). J Appl Microbiol 1999; 86:22-8. [PMID: 10030010 DOI: 10.1046/j.1365-2672.1999.00631.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
In order to extend the knowledge on the possible effect of diet on the gastrointestinal microbial community of fish, Arctic charr (Salvelinus alpinus L.) were fed diets containing high (23.7%) and low (6.4%) levels of carbohydrate. The number of viable aerobic and facultative aerobic bacteria associated with the digestive tract were not influenced by dietary regimen. A wide range of bacterial species was isolated, and the predominant bacterial species of both rearing groups were identified as Staphylococcus. There were, however, some differences in bacterial composition between the rearing groups, as well as inter-individual variations. For example, atypical Aeromonas salmonicida were isolated from the small and large intestine of two fish fed low dietary carbohydrate, while Aer. caviae-like isolates were found in the small intestine of four fish fed high carbohydrate. Non-motile Aeromonas spp. were found in the rearing group fed high dietary carbohydrate, but at low frequencies. Dietary manipulation seemed to influence the species composition of carnobacteria, Gram-positive rods, oxidase and catalase-negative and fermentative metabolism. Carnobacterium piscicola-like bacteria were only found in the small intestine, while C. mobile-like and Carnobacterium spp. were isolated from the large intestine of fish fed high carbohydrate. On the contrary, C. divergens-like isolates were found associated with the small and large intestine of fish fed low dietary carbohydrate.
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Affiliation(s)
- E Ringø
- Department of Arctic Veterinary Medicine, Norwegian College of Veterinary Medicine, Tromsø, Norway.
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42
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Berthier F, Ehrlich SD. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiol Lett 1998; 161:97-106. [PMID: 9561736 DOI: 10.1111/j.1574-6968.1998.tb12934.x] [Citation(s) in RCA: 174] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
A rapid and reliable PCR-based method for distinguishing closely related species within two groups of lactobacilli is described. Primers complementary to species-specific sequences in the 16S/23S rDNA spacer regions were designed after sequencing and sequence comparison of the spacer regions of 32 strains. The strains belong to two groups of closely related Lactobacillus species; one composed of Lactobacillus curvatus, Lactobacillus graminis and Lactobacillus sake, the other of Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus plantarum. PCR assays with the designed primers and subsequent agarose gel analysis of the amplified fragments allowed the same species identification as the DNA/DNA hybridization procedure.
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Affiliation(s)
- F Berthier
- Laboratoire de Recherches sur la Viande, Institut National de la Recherche Agronomique, Jouy-en-Josas, France.
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43
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Leroi F, Joffraud JJ, Chevalier F, Cardinal M. Study of the microbial ecology of cold-smoked salmon during storage at 8 degrees C. Int J Food Microbiol 1998; 39:111-21. [PMID: 9562883 DOI: 10.1016/s0168-1605(97)00126-8] [Citation(s) in RCA: 159] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Microbiological, chemical and sensory changes in cold-smoked salmon were studied during 5 weeks of vacuum storage at 8 degrees C. The aerobic 20 degrees C viable count reached its maximum level after 6 days (3 x 10(6) cfu g-1) however, the shelf-life of the product was estimated to be 2 or 3 weeks by the panellists, confirming that there is no correlation between those two factors. Acid, pungent, sour and rancid odours and flavours and pasty texture were the main spoilage characteristics. Trimethylamine did not play a major role in the spoilage mechanisms as only small amounts were produced. Two-hundred and seventy strains were collected over the storage period, purified and characterized. During the first 2 weeks, Gram-negative bacteria were dominant, mainly represented by S. putrefaciens immediately after the smoking process and then P. phosphoreum. Aeromonas spp. were present throughout the storage but in smaller amounts. Gram-negative bacteria then progressively decreased while Gram-positive bacteria, dominated by lactic acid bacteria (LAB), became by far the most common variety found. Carnobacterium piscicola was widely represented (97/155 LAB isolates). A diversification was observed at the end of the storage, with the appearance of L. farciminis, L. sake and L. alimentarius. Occurrence of yeasts and moulds was quite rare. Spoilage potential of the strains was tested on a sterile smoked salmon extract juice. Shewanella putrefaciens, Aeromonas spp. and Brachothrix spp. produced strong off-odours while most of the LAB and P. phosphoreum seemed not to be involved in spoilage.
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Affiliation(s)
- F Leroi
- Laboratoire de Génie Alimentaire, Ifremer, Nantes, France.
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44
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Manchester LN. Characterization of a bacteriophage for Carnobacterium divergens NCFB 2763 by host specificity and electron microscopy. Lett Appl Microbiol 1997; 25:401-4. [PMID: 9449854 DOI: 10.1111/j.1472-765x.1997.tb00005.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Carnobacterium divergens NCFB 2763 was used to isolate bacteriophage cd1 from minced beef using an enrichment isolation technique. Host specificity testing showed that it exhibited lytic activity only against a limited number of C. divergens strains. No activity was observed against any of the C. gallinarum, C. mobile, C. piscicola, Enterococcus durans, Lactobacillus plantarum and Lact. brevis strains tested. Anaerobic incubation had no effect on the host specificity pattern. Bacteriophage cd1 belongs to Bradley group B and on average the head was 94 nm, the tail 103 x 23 nm and the base plate 48 x 32 nm.
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Affiliation(s)
- L N Manchester
- Institute of Biological Sciences, University of Wales, Aberystwyth, Ceredigion, UK
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45
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Masson F, Talon R, Montel MC. Histamine and tyramine production by bacteria from meat products. Int J Food Microbiol 1996; 32:199-207. [PMID: 8880339 DOI: 10.1016/0168-1605(96)01104-x] [Citation(s) in RCA: 68] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
A series of 94 strains of lactic acid bacteria and Micrococcaceae were tested for their ability to decarboxylate histidine and tyrosine in a laboratory medium. Histamine and tyramine were quantified by using a fluorimetric and a HPLC method. There was no significant difference between the results obtained with either method. Among the strains tested, only three released histamine. On the other hand, all the strains of Carnobacterium produced high concentrations of tyramine (2193 micrograms/ml). Some strains of Lactobacillus curvatus and also Lactobacillus plantarum showed tyramine production. Micrococcaceae and Lactobacillus sake did not produce tyramine.
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Affiliation(s)
- F Masson
- Station de Recherches sur la Viande, INRA, Saint-Genès-Champanelle, France
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Leisner JJ, Greer GG, Stiles ME. Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C. Appl Environ Microbiol 1996; 62:2610-4. [PMID: 8779597 PMCID: PMC168040 DOI: 10.1128/aem.62.7.2610-2614.1996] [Citation(s) in RCA: 49] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Chill-stored, vacuum-packaged beef inoculated with sulfide-producing Lactobacillus sake 1218 developed a distinct sulfide odor within 3 weeks of storage at 2 degrees C, at which time the bacteria had reached maximum numbers of 10(6) CFU cm(-2). Coinoculation of the meat with the wild-type, bacteriocinogenic (Bac+) strain of Leuconostoc gelidum UAL187 delayed the spoilage by L. sake 1218 for up to 8 weeks of storage. Coinoculation of meat samples with an isogenic, slowly growing Bac+ variant, UAL187-22, or with the Bac- variant UAL187-13 did not delay the onset of spoilage by L. sake 1218. The study showed that spoilage of chill-stored, vacuum-packaged beef by a susceptible target organism could be dramatically delayed by the Bac+ wild-type strain of L. gelidum UAL187. Inoculation with L. sake 1218 can be used as a model system to determine the efficacy of biopreservation of vacuum-packaged meats.
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Affiliation(s)
- J J Leisner
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
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47
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Dicks LMT, Janssen B, Dellaglio F. Differentiation of Carnobacterium divergens and Carnobacterium piscicola by numerical analysis of total soluble cell protein patterns and DNA-DNA hybridizations. Curr Microbiol 1995. [DOI: 10.1007/bf00294279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Nissen H, Dainty R. Comparison of the use of rRNA probes and conventional methods in identifying strains of Lactobacillus sake and L. curvatus isolated from meat. Int J Food Microbiol 1995; 25:311-5. [PMID: 7654516 DOI: 10.1016/0168-1605(94)00099-r] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Published 23S rRNA directed probes for the species Lactobacillus sake and L. curvatus were used for rapid identification of lactic acid bacteria (LAB) isolated from meat. Of 96 strains of LAB from pork loin, 23 hybridised with the probe for L. sake and 16 with the probe for L. curvatus. Of 20 LAB strains from bologna, 19 strains hybridised with L. sake. By comparison with conventional biochemical tests, the probes provided a reliable identification.
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Affiliation(s)
- H Nissen
- MATFORSK Norwegian Food Research Institute, AS
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49
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Samelis J, Maurogenakis F, Metaxopoulos J. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. Int J Food Microbiol 1994; 23:179-96. [PMID: 7848780 DOI: 10.1016/0168-1605(94)90051-5] [Citation(s) in RCA: 114] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) and (ii) a new genus Weissella (120), which was recently proposed (Collins et al., 1993) to include Leuconostoc paramesenteroides and some other closely related species. Meat streptobacteria were identified as Lactobacillus curvatus (88 strains) and L. sake (76), whereas 5 strains were indistinguishable and, thus designated L. sake/curvatus. Non-psychrotrophic streptobacteria were also isolated and identified as L. plantarum (34 strains), L. farciminis (10), L. coryniformis (1) and L. casei subsp. pseudoplantarum (1). The majority of the Weissella strains (86) were leuconostoc-like bacteria; four of them were identified as W. viridescens, 11 belonged to the newly described W. hellenica (Collins et al., 1993), another 11 resembled W. paramesenteroides, whereas 60 isolates were not classified to any species. The latter group comprised strains that produced D(L)-lactate. The remaining Weissella were gas-forming, arginine-positive rods assigned to W. minor (31) and W. halotolerans (3). Other species identified were Enterococcus faecium (10), Leuconostoc mesenteroides (1), L. brevis (1) and Pediococcus sp. (1). The main criteria used to distinguish between above species as well as their distribution on the five salami batches in relation to their succession with time and suitability as starters were discussed.
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Affiliation(s)
- J Samelis
- Department of Food Science & Technology, Agricultural University of Athens, Greece
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50
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Dykes GA, von Holy A. Taxonomic status of atypicalLactobacillus saké andLactobacillus curvatus strains associated with vacuum-packaged meat spoilage. Curr Microbiol 1994. [DOI: 10.1007/bf01575961] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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