Cargando…

Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)

In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated. 16S rDNA partial sequencing assigned all the isolates to belong to the Lactobacillus sakei/curvatus group. Fourteen out of 15 isolates were identifi...

Descripción completa

Detalles Bibliográficos
Autores principales: Belfiore, Carolina, Raya, Raúl R, Vignolo, Graciela M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing AG 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3685713/
https://www.ncbi.nlm.nih.gov/pubmed/23807916
http://dx.doi.org/10.1186/2193-1801-2-257
_version_ 1782273725516742656
author Belfiore, Carolina
Raya, Raúl R
Vignolo, Graciela M
author_facet Belfiore, Carolina
Raya, Raúl R
Vignolo, Graciela M
author_sort Belfiore, Carolina
collection PubMed
description In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated. 16S rDNA partial sequencing assigned all the isolates to belong to the Lactobacillus sakei/curvatus group. Fourteen out of 15 isolates were identified as L. sakei by phenotypic traits: they exhibited catalase activity and fermented melibiose, although only 10 of them hydrolyzed arginine. These results were confirmed by multiplex PCR-based restriction enzyme analysis with HindIII and by restriction fragment length polymorphic (RFLP) analysis of the 16S-23S rDNA intergenic spacer region with TaqI. Among identified isolates, four L. sakei strains and the sole L. curvatus strain showing sensitivity to chloramphenicol, erythromycin and tetracycline and exhibiting high tolerance to NaCl (10-18%) were unable to produce neither dextran nor biogenic amines. Based on technological and safety features, L. sakei SACB(7)04 and L. curvatus SACB03a naturally present in fresh anchovies may be promising strains for the development of a starter culture to accelerate and control the fermentation of salt fermented anchovy-based products.
format Online
Article
Text
id pubmed-3685713
institution National Center for Biotechnology Information
language English
publishDate 2013
publisher Springer International Publishing AG
record_format MEDLINE/PubMed
spelling pubmed-36857132013-06-25 Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita) Belfiore, Carolina Raya, Raúl R Vignolo, Graciela M Springerplus Research In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated. 16S rDNA partial sequencing assigned all the isolates to belong to the Lactobacillus sakei/curvatus group. Fourteen out of 15 isolates were identified as L. sakei by phenotypic traits: they exhibited catalase activity and fermented melibiose, although only 10 of them hydrolyzed arginine. These results were confirmed by multiplex PCR-based restriction enzyme analysis with HindIII and by restriction fragment length polymorphic (RFLP) analysis of the 16S-23S rDNA intergenic spacer region with TaqI. Among identified isolates, four L. sakei strains and the sole L. curvatus strain showing sensitivity to chloramphenicol, erythromycin and tetracycline and exhibiting high tolerance to NaCl (10-18%) were unable to produce neither dextran nor biogenic amines. Based on technological and safety features, L. sakei SACB(7)04 and L. curvatus SACB03a naturally present in fresh anchovies may be promising strains for the development of a starter culture to accelerate and control the fermentation of salt fermented anchovy-based products. Springer International Publishing AG 2013-06-07 /pmc/articles/PMC3685713/ /pubmed/23807916 http://dx.doi.org/10.1186/2193-1801-2-257 Text en © Belfiore et al.; licensee Springer. 2013 This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research
Belfiore, Carolina
Raya, Raúl R
Vignolo, Graciela M
Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
title Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
title_full Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
title_fullStr Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
title_full_unstemmed Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
title_short Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)
title_sort identification, technological and safety characterization of lactobacillus sakei and lactobacillus curvatus isolated from argentinean anchovies (engraulis anchoita)
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3685713/
https://www.ncbi.nlm.nih.gov/pubmed/23807916
http://dx.doi.org/10.1186/2193-1801-2-257
work_keys_str_mv AT belfiorecarolina identificationtechnologicalandsafetycharacterizationoflactobacillussakeiandlactobacilluscurvatusisolatedfromargentineananchoviesengraulisanchoita
AT rayaraulr identificationtechnologicalandsafetycharacterizationoflactobacillussakeiandlactobacilluscurvatusisolatedfromargentineananchoviesengraulisanchoita
AT vignologracielam identificationtechnologicalandsafetycharacterizationoflactobacillussakeiandlactobacilluscurvatusisolatedfromargentineananchoviesengraulisanchoita