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Título

Discrepancies between the phenotypic and genotypic characterization of Lactococcus lactis cheese isolates

Autor Plaza, M., de la; Rodríguez, A.; Fernández de Palencia, P. ; Martínez-Cuesta, M. Carmen ; Peláez Martínez, M. Carmen; Requena Rolanía, María Teresa
Palabras clave Amino acid catabolism
Genotype
Lactococcus lactis
Phenotype
Plasmid
RAPD
Wild strains
Fecha de publicación 22-ago-2006
EditorWiley-Blackwell
Citación Letters in Applied Microbiology, 43 : 637-644
ResumenAims: The use of randomly amplified polymorphic DNA (RAPD)-PCR fingerprinting and plasmid profiles to determine at the strain level, the similarity of Lactococcus lactis isolates obtained during sampling of traditional cheeses and to verify its correspondence to the selected phenotypic characteristics. Methods and Results: A total of 45 L. lactis isolates were genotypically analysed by RAPD-PCR fingerprinting and plasmid patterns. Phenotypic traits used to compare strains were proteolytic, acidifying, aminotransferase (aromatic and branched chain aminotransferase) and α-ketoisovalerate decarboxylase (Kivd) activities. The results show that 23 isolates could be grouped in clusters that exhibited 100% identity in both their RAPD and plasmid patterns, indicating the probable isolation of dominant strains during the cheese sampling process. However, there were phenotypic differences between isolates within the same cluster that included the loss of relevant technological properties such as proteinase activity and acidifying capacity or high variation in their amino acid converting enzyme activities. Likewise, the analysis of a specific attribute, Kivd activity, indicated that 7 of 15 isolates showed no detectable activity despite the presence of the encoding (kivd) gene. Conclusion: Phenotypic differences found between genotypically similar strains of L. lactis strains could be linked to differences in enzymatic expression. Significance and Impact of the Study: Phenotypic analysis of L. lactis isolates should be considered when selecting strains with new cheese flavour forming capabilities. © 2006 The Authors.
Descripción 8 páginas, 4 figuras,2 tablas
URI http://hdl.handle.net/10261/108422
DOI10.1111/j.1472-765X.2006.02012.x
ISSN0266-8254
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