title: Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages.
abstract: The populations of lactic acid bacteria (LAB) in different types of Iberian dry-fermented sausages from central-west Spain were identified. A simple and rapid electrophoretic method of whole-cell protein profiles was evaluated, correlating it with 16S rRNA gene sequence analysis and biochemical identification by API 50 CHL. A total of 96 isolates were identified by SDS-PAGE showing stable profiles corresponding to 30-45 polypeptides in the range 95-8kDa that were clearly different for the different species and were grouped with those of the 9 reference strains used in this study. The SDS-PAGE method showed that the predominant species were Pediococcus acidilactici (48%) followed by Lactobacillus plantarum (23%) and Lactobacillus brevis (18%). The identifications obtained by this approach were confirmed by sequencing the V2-V3 region of the 16S rRNA gene and by a BLAST search of the GenBank database. However, biochemical identifications by API 50 CHL showed different errors at the genus and species level. In sum, the SDS-PAGE analysis showed itself to be a rapid and accurate differentiation method for the most commonly encountered LAB isolates in dry-fermented sausages.
authors: Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain.
authors: María J
authors: MJ
authors: Benito
authors: Manuel J
authors: MJ
authors: Serradilla
authors: Santiago
authors: S
authors: Ruiz-Moyano
authors: Alberto
authors: A
authors: Martín
authors: Francisco
authors: F
authors: Pérez-Nevado
authors: María G
authors: MG
authors: Córdoba