Premium
Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS‐PAGE of whole‐cell proteins
Author(s) -
Samelis J.,
Tsakalidou Effie,
Metaxopoulos J.,
Kalantzopoulos G.
Publication year - 1995
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1995.tb02836.x
Subject(s) - melibiose , maltose , lactobacillus , biology , polyacrylamide gel electrophoresis , food science , fermentation , lactobacillaceae , lactose , bacteria , biochemistry , enzyme , genetics , sucrose
J. SAMELIS, E. TSAKALIDOU, J. METAXOPOULOS AND G. KALANTZOPOULOS. 1995. To confirm the phenotypic characterization of 169 predominant sausage isolates of the Lactobacillus sake/curvatus group, SDS‐polyacrylamide gel electrophoresis (SDS‐PAGE) of whole‐cell proteins of 29 representative strains was undertaken. The results of the electrophoretic analysis indicated that each species yielded a specific protein profile, identical to the respective type strain. It was shown that all melibiose‐positive isolates belonged to Lact. sake , whether or not they were arginine‐ and maltose‐positive, whereas all melibiose‐ and arginine‐negative isolates were assigned to Lact. curvatus. A group which phenotypically appeared to lie between Lact. sake and Lact. curvatus , on the basis of arginine (+), melibiose (‐) and maltose (‐) reactions, was shown to be more closely related to Lact. sake. The SDS‐PAGE method was valuable in distinguishing between species, but did not allow further differentiation of Lact. curvatus or Lact. sake strains displaying high heterogeneity in secondary physiological and biochemical properties.