Rantsiou Kalliopi, Drosinos Eleftherios H, Gialitaki Maria, Metaxopoulos Ioannis, Comi Giuseppe, Cocolin Luca
Department of Food Science, University of Udine, Via Marangoni 97, 33100 Udine, Italy.
Int J Food Microbiol. 2006 Dec 1;112(3):215-22. doi: 10.1016/j.ijfoodmicro.2006.09.001. Epub 2006 Oct 12.
In this study, our purpose was to molecular characterize Lactobacillus strains isolated from naturally fermented sausages, produced in three different processing plants in continental Greece, in order to investigate the differences of strains coming from different producing areas. Three-hundred and thirty eight strains were isolated throughout the fermentation periods on MRS. They were identified by species-specific PCR and sequencing of partial 16S rRNA gene. The results obtained highlighted that the main populations involved in the fermentations studied belonged to the species Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus. However, for each of the fermentations, the percentage of isolation for the three main species was different. Molecular characterization of these strains was performed by RAPD-PCR with primer M13 and cluster analysis was applied to define relations and degrees of similarities between strains. This analysis led to the understanding that some strains were plant-specific, whereas others shared a degree of homology independently of the provenience. This evidence is highlighting the capability of the strains to adapt to specific production condition, becoming the main responsible for the transformations, thereby influencing the final characteristics of the sausages.
在本研究中，我们的目的是对从希腊大陆三个不同加工厂生产的天然发酵香肠中分离出的乳酸杆菌菌株进行分子特征分析，以研究来自不同产地的菌株之间的差异。在整个发酵期间，在MRS培养基上分离出338株菌株。通过种特异性PCR和部分16S rRNA基因测序对它们进行鉴定。所得结果表明，在所研究的发酵过程中涉及的主要菌群属于清酒乳杆菌、植物乳杆菌和弯曲乳杆菌。然而，对于每种发酵，这三种主要菌种的分离百分比是不同的。用引物M13通过随机扩增多态性DNA-PCR（RAPD-PCR）对这些菌株进行分子特征分析，并应用聚类分析来确定菌株之间的关系和相似程度。该分析使我们了解到一些菌株是特定工厂所特有的，而其他一些菌株则具有一定程度的同源性，与来源无关。这一证据突出了这些菌株适应特定生产条件的能力，成为导致转变的主要因素，从而影响香肠的最终特性。
