Lactobacillus casei, dominant species in naturally fermented Sicilian green olives

详细信息    查看全文

• 作者：Randazzo ; Cinzia L. ; Restuccia ; Cristina ; Romano ; A. Daniele ; Caggia ; Cinzia
• 关键词：Naturally fermented olives ; PCR/RFLP of the 16S rDNA ; Partial sequencing of 16S rDNA ; Lactobacillus casei
• 刊名：International Journal of Food Microbiology
• 出版年：2004
• 出版时间：January 1, 2004
• 年：2004
• 卷：90
• 期：1
• 页码：9-14
• 全文大小：193 K

文摘

This study investigated the phenotypic and genotypic characteristics of lactic acid bacteria in naturally fermented green olives, collected from different areas of Sicily. Both classical biochemical tests and PCR/Restriction Fragments Length Polymorphism (RFLP) of 16S rDNA were used to characterize the isolates. The identity of the isolates was obtained by the partial sequencing analysis of the 16S rDNA. The BioMerieux software assigned the 13 heterofermentative strains to the Lactobacillus brevis species; 24 homofermentative strains were classified as Lactobacillus casei and the remaining 11 homofermentative lactobacilli were identified as Lactobacillus plantarum. The rapid ID 32 STREP test identified coccal-shaped strains as Enterococcus faecium species. The PCR/RFLP analysis showed a remarkable bacterial heterogeneity within the isolates. The 16S rDNA partial sequencing did not confirm biochemical identification, revealing a strong dominance of isolates belonging to the L. casei species. It is noteworthy that this species has never been reported as dominant species in fermented vegetables.