Rapid GC analysis of cellular fatty acids for characterizing Lactobacillus sake and Lact-curvatus strains of meat origin

A rapid procedure based on the gas chromatographic analysis of cellular fatty acids was used to differentiate between strains of Lactobacillus sake and Lact. curvatus isolated from dry salami. AII strains had very similar fatty acid profiles except four of them which lacked C19 cycl acid, but neither this feature nor other differences in single fatty acid contents could be successfully correlated with the biochemical discrimination of Lact. sake from Lact. curvatus. When, however, strains were compared on the basis of the total content of fatty acids with 18 carbon atoms divided by that with 16 carbon atoms, a very good correlation with strain characterization by classical methods was achieved. It nias concluded that selected cellular fatty acid ratios might be useful for characterizing phylogenetically related strains of lactic acid bacteria.