Strain-level characterization of nonstarter lactic acid bacteria in Norvegia cheese by high-resolution melt analysis.
The nonstarter lactic acid bacteria (NSLAB) constitute an important microbial group found during cheese ripening and they are thought to be fundamental to the quality of cheese. Rapid and accurate diagnostic tests for NSLAB are important for cheese quality control and in understanding the cheese ripening process. Here, we present a novel rapid approach for strain-level characterization through combined 16S rRNA gene and repetitive sequence-based high-resolution melt analysis (HRM). The approach was demonstrated through the characterization of 94 isolates from Norvegia, a Gouda-type cheese. The HRM profiles of the V1 and V3 variable regions of the 16S rRNA gene of the isolates were compared with the HRM profiles of 13 reference strains. The HRM profile comparison of the V1 and V3 regions of the 16S rRNA gene allowed discrimination of isolates and reference strains. Among the cheese isolates, Lactobacillus casei/paracasei (62 isolates) and Lactobacillus plantarum/Lactobacillus pentosus (27 isolates) were the dominant species, whereas Lactobacillus curvatus/Lactobacillus sakei were found occasionally (5 isolates). The HRM profiling of repetitive sequence-based PCR using the (GTG)(5) primer was developed for strain-level characterization. The clustering analysis of the HRM profiles showed high discriminatory power, similar to that of cluster analysis based on the gel method. In conclusion, the HRM approach in this study may be applied as a fast, accurate, and reproducible method for characterization of the NSLAB microflora in cheese and may be applicable to other microbial environments following selective plate culturing.
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, PO Box 5003, N-1432 Aas, Norway. Electronic address: davide.porcellato@umb.no.
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Porcellato
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, PO Box 5003, N-1432 Aas, Norway.
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Østlie
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, PO Box 5003, N-1432 Aas, Norway.
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Liland
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, PO Box 5003, N-1432 Aas, Norway.
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Rudi
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, PO Box 5003, N-1432 Aas, Norway.
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Isaksson
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, PO Box 5003, N-1432 Aas, Norway.
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Skeie
D002611:Cheese / Q000382:microbiology*; D016172:DNA Fingerprinting; D005511:Food Handling; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism*; D007780:Lacticaseibacillus casei / Q000235:genetics / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000235:genetics / Q000378:metabolism; D009691:Nucleic Acid Denaturation; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017423:Sequence Analysis, RNA
D012336:RNA, Ribosomal, 16S