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A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses

Published online by Cambridge University Press:  19 June 2002

ANGIOLELLA LOMBARDI
Affiliation:
Veneto Agricoltura – Istituto per la Qualità e le Tecnologie Agroalimentari, Via S. Gaetano 74, 36016 Thiene (VI), Italy
LUCIANA DAL MAISTRO
Affiliation:
Veneto Agricoltura – Istituto per la Qualità e le Tecnologie Agroalimentari, Via S. Gaetano 74, 36016 Thiene (VI), Italy
PAOLA DE DEA
Affiliation:
Veneto Agricoltura – Istituto per la Qualità e le Tecnologie Agroalimentari, Via S. Gaetano 74, 36016 Thiene (VI), Italy
MONICA GATTI
Affiliation:
Istituto Sperimentale Lattiero Caseario, via Lombardo 11, 26900 Lodi, Italy
GIORGIO GIRAFFA
Affiliation:
Istituto Sperimentale Lattiero Caseario, via Lombardo 11, 26900 Lodi, Italy
ERASMO NEVIANI
Affiliation:
Istituto Sperimentale Lattiero Caseario, via Lombardo 11, 26900 Lodi, Italy

Abstract

In the present work, 67 strains of Lactobacillus helveticus isolated from whey starter cultures and cheeses were identified and grouped by genotypic and phenotypic methods. Strains were identified by sugar fermentation pattern, by cell-wall protein profile, and by probe hybridisation. Phenotypic diversity was evaluated by a chemometric model taking into account biochemical characteristics (i.e. acidifying and peptidase activities) of technological interest. Genotypic diversity was evidenced by RAPD-PCR, which provided strain-specific patterns and revealed the occurrence of different strains. The RAPD-PCR profiles were clustered according to their similarities; the groups obtained, together with the cell-wall protein profiling and the chemometric information, could be sometimes correlated with the type of cheese and/or dairy niches used as sources of strains. A computerised analysis of genotypic and phenotypic information could be successfully applied for rapid and reliable differentiation and characterisation of Lb. helveticus isolates occurring in different dairy products.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 2002

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