Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp lactis strains of dairy origin

被引:50
作者
Giraffa, G
Andrighetto, C
Antonello, C
Gatti, M
Lazzi, C
Marcazzan, G
Lombardi, A
Neviani, E
机构
[1] ISt Sperimentale Lattiero Caseario, Dept Microbiol & Enzymol, I-26900 Lodi, Italy
[2] Veneto Agr, Ist Qual & Tecnol Agroalimentari, I-36016 Thiene, Italy
[3] Univ Parma, Dept Genet, I-43100 Parma, Italy
关键词
Lactobacillus delbrueckii; lactic acid bacteria; starter cultures; microbial heterogeneity; polyphasic taxonomy; dairy products;
D O I
10.1016/S0168-1605(03)00368-4
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Eighty-nine strains of Lactobacillus delbrueckii subsp. lactis isolated from Italian hard and semi-hard cheeses and artisan starter cultures were characterised by phenotypic and genotypic methods. Phenotypic diversity was evaluated by studying biochemical characteristics (i.e. acidifying and peptidase activities) of technological interest. Genotypic diversity was evidenced by RAPD-PCR and pulsed field gel electrophoresis (PFGE). Phenotypic characterisation indicated a wide variability of the acidifying activity within Lact. delbrueckii subsp. lactis. Although the data was variable, it allowed us to evidence groups of strains with different acidifying properties, especially in terms of acidification intensity. Concerning peptidase activity, Lact. delbriueckii subsp. lactis showed a homogeneously high x-prolil-dipeptidil-aminopeptidase activity and a considerable but more heterogeneous lysil-aminopeptidase activity. The increased resolution obtained by the use of two molecular typing techniques, i.e. RAPD-PCR and PFGE, allowed to widen the level of strain heterogeneity. Technological and ecological pressures are determinant in selecting Lact. delbrueckii subsp. lactis sub-populations which are more functional to the different cheese technologies. (C) 2003 Published by Elsevier B.V.
引用
收藏
页码:129 / 139
页数:11
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