Identification of lactic acid bacteria from spoiled, vacuum-packaged 'gravad' rainbow trout using ribotyping

Ulrike Lyhs, H. Korkeala, J. Bjorkroth

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Abstract

A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degreesC were characterised and identified using a molecular approach. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using an rRNA gene restriction pattern (ribotype) identification database. Lactobacillus sakei, L. curvatus and Carnobacterium piscicola were the three main species detected. Only one isolate was identified as C. divergens. Most of the carnobacteria were found in the samples stored at 3 degreesC. The relative proportion of L. sakei was higher in the samples stored at 8 degreesC. (C) 2002 Elsevier Science B.V All rights reserved.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume72
Issue number1-2
Pages (from-to)147-153
ISSN0168-1605
DOIs
Publication statusPublished - 2002
Externally publishedYes

Keywords

  • Food Science
  • Microbiology
  • 'Gravad'
  • Fish
  • Identification
  • Lactic acid bacteria
  • Restriction endonuclease analysis
  • Ribotyping
  • Spoilage
  • Vacuum-packaging
  • ribosome RNA
  • article
  • bacterium identification
  • controlled study
  • food contamination
  • food control
  • food processing
  • food spoilage
  • lactic acid bacterium
  • microflora
  • nonhuman
  • rainbow trout
  • restriction fragment length polymorphism
  • ribotyping
  • sea food
  • Animals
  • Deoxyribonuclease HindIII
  • Food Handling
  • Food Microbiology
  • Food Packaging
  • Food Preservation
  • Lactobacillus
  • Oncorhynchus mykiss
  • Phylogeny
  • Restriction Mapping
  • RNA, Ribosomal
  • Temperature
  • Vacuum
  • Carnobacterium
  • Carnobacterium divergens
  • Carnobacterium maltaromaticum
  • Lactobacillus curvatus
  • Lactobacillus sakei
  • Piscicola
  • Salmonidae
  • EC 3.1.21.- Deoxyribonuclease HindIII
  • LACTIC acid
  • ‘Gravad’
  • FOOD
  • MICROBIOLOGY
  • COLD-SMOKED SALMON
  • CARNOBACTERIUM-PISCICOLA
  • LACTOBACILLUS-SAKE
  • ROPY SLIME
  • MEAT
  • FISH
  • 5-DEGREES-C
  • 8-DEGREES-C
  • PRODUCTS
  • STORAGE
  • fish
  • spoilage
  • 'gravad'
  • vacuum-packaging
  • lactic acid bacteria
  • identification
  • restriction endonuclease analysis
  • bacterial food spoilage/contamination analysis, detection, prevention
  • biotechnology
  • food microbiology
  • vacuum-packaged gravad rainbow trout microbial analysis, seafood, spoiled
  • Eubacteria Bacteria Microorganisms (Bacteria, Eubacteria, Microorganisms) - Regular Nonsporing Gram-Positive Rods [07830] Carnobacterium piscicola Lactobacillus curvatus Lactobacillus sakei
  • Microorganisms (Bacteria, Eubacteria, Microorganisms) - Bacteria [05000] bacteria lactic acid bacteria
  • rRNA ribosomal RNA analysis, gene restriction patterns
  • 10062, Biochemistry studies - Nucleic acids, purines and pyrimidines
  • 13502, Food technology - General and methods
  • 13522, Food technology - Fish and other marine and freshwater products
  • 31000, Physiology and biochemistry of bacteria
  • restriction endonuclease analysis analytical method, applications, molecular method
  • ribotyping analytical method, applications, molecular method
  • Foods
  • Methods and Techniques
  • BACTERIA
  • ESTERASES
  • GENETIC TECHNIQUES
  • LACTIC ACID BACTERIA
  • RAINBOW TROUT
  • RESTRICTION ENDONUCLEASES
  • RIBOTYPING
  • SPECIES IDENTIFICATION
  • SPOILAGE
  • SPOILAGE BACTERIA
  • TROUT
  • Fish and fish products
  • Fish and marine products

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