Application of 16S-ARDRA and RFLP-PFGE for improved genotypic characterisation of dairy propionibacteria and combination with characteristic phenotypes

Blasco, Lucía; Kahala, Minna; Jatila, H.; Joutsjoki, Vesa

doi:10.1016/j.idairyj.2015.06.005

Cited by 4 publications

(8 citation statements)

References 24 publications

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“…HaeIII did not allow discrimination of A. acidipropionici and A. microaerophilium , but AluI allowed species‐specific identification. In addition, the strains were characterized by restriction fragment‐length polymorphism–pulsed‐field gel electrophoresis (RFLP–PFGE) using XbaI , SpeI , and SspI (Blasco et al., 2015). For RFLP–PFGE, Blasco et al.…”

Section: Pcr Methods For the Detection And Analysis Of Pabmentioning

confidence: 99%

“…In addition, the strains were characterized by restriction fragment-length polymorphism-pulsed-field gel electrophoresis (RFLP-PFGE) using XbaI, SpeI, and SspI (Blasco et al, 2015). For RFLP-PFGE, Blasco et al (2015) reported a reproducibility of 100% for all enzymes used and an overall high discriminatory power of the method that allowed grouping of the different strains into three clusters at a similarity level of 64.5%. Riedel et al (1998) employed 16S rDNA RFLP for the successful analysis of 135 dairy-PAB isolates from different origins.…”

Section: Fingerprinting Techniquesmentioning

confidence: 99%

“…An overview of primers that have been used for fingerprinting dairy PAB is provided in Table 6. Blasco et al (2015) used primers pA and pH for 16S-amplified ribosomal DNA restriction analysis (16S-ARDRA) for the differentiation of over 100 different Propionibacterium and Acidipropionibacterium strains. Restriction of the amplified fragment was carried out afterward using the enzymes HaeIII and AluI.…”

Section: Fingerprinting Techniquesmentioning

confidence: 99%

“…HaeIII did not allow discrimination of A. acidipropionici and A. microaerophilium, but AluI allowed species-specific identification. In addition, the strains were characterized by restriction fragment-length polymorphism-pulsed-field gel electrophoresis (RFLP-PFGE) using XbaI, SpeI, and SspI (Blasco et al, 2015). For RFLP-PFGE, Blasco et al (2015) reported a reproducibility of 100% for all enzymes used and an overall high discriminatory power of the method that allowed grouping of the different strains into three clusters at a similarity level of 64.5%.…”

Section: Fingerprinting Techniquesmentioning

confidence: 99%

“…Dairy PAB include the species P. freudenreichii , Acidipropionibacterium thoenii , A. jensenii , and A. acidipropionici , among which P. freudenreichii is encountered most frequently in cheese production (see Table 1) (Blasco et al., 2015; Todesco et al., 2000). Only rarely are A. microaerophilum and P. cyclohexanicum considered dairy PAB, as most authors do not include them because they have not or have only extremely seldomly been encountered in dairy samples and were first isolated from olive‐mill waste water and spoiled orange juice (Beresford et al., 2001; Jakob et al., 2016; Koussémon et al., 2001; Turgay et al., 2020; Walker & Phillips, 2007).…”

Section: Dairy Pab In Cheese Productionmentioning

confidence: 99%

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Propionic acid bacteria in the food industry: An update on essential traits and detection methods

Bücher¹,

Burtscher

Domig

2021

Comp Rev Food Sci Food Safe

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Propionic acid bacteria (PAB) is an umbrella term for a group of bacteria with the ability to produce propionic acid. In the past, due to this common feature and other phenotypic similarities, genetically heterogeneous bacteria were considered as a single genus, Propionibacterium. Members of this genus ranged from "dairy propionibacteria," which are widely known for their role in eye and flavor formation in cheese production, to "cutaneous propionibacteria," which are primarily associated with human skin. In 2016, the introduction of two new genera based on genotypic data facilitated a clear separation of cutaneous (Cutibacterium spp.) from dairy PAB (Propionibacterium spp., Acidipropionibacterium spp.). In light of these taxonomic changes, but with particular emphasis on dairy PAB, this review describes the current state of knowledge about metabolic pathways and other characteristics such as antibiotic resistance and virulence factors. In addition, the relevance of dairy PAB for the food industry and cheese production in particular is highlighted. Furthermore, methods for cultivation, detection, and enumeration are reviewed, incorporating the current taxonomy as well as the potential for routine applications.

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Section: Pcr Methods For the Detection And Analysis Of Pabmentioning

confidence: 99%

Section: Fingerprinting Techniquesmentioning

confidence: 99%

Section: Fingerprinting Techniquesmentioning

confidence: 99%

Section: Fingerprinting Techniquesmentioning

confidence: 99%

Section: Dairy Pab In Cheese Productionmentioning

confidence: 99%

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Propionic acid bacteria in the food industry: An update on essential traits and detection methods

Bücher¹,

Burtscher

Domig

2021

Comp Rev Food Sci Food Safe

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LAB species and strain identification

Randazzo

Pino

Hoorde

et al. 2017

Microbiology in Dairy Processing

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Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet stored at Chilling Conditions

Shaltout

Salem

El-Diasty

et al. 2022

Preprint

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The current experimental study aimed to investigate the inhibitory effects of two food additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 and 5%) on Candida albicans (C. albicans) including recording their impact on the sensory characteristics of the treated chicken fillet samples in chilling conditions (4 ± 1OC). After physical and microbial examination for nine days of storage, results showed significant improvement in the sensory characteristics of the treated samples, especially with increasing the concentration of the tested additives when compared with the control untreated samples, which were spoiled on the 9th day of inoculation. Regarding the anti-C. albicans effect of the tested materials, in general, C. albicans showed a higher reduction percent with increasing the concentration of the inoculated additives; furthermore, the treated samples with 2.5% and 5.0% acetic acid, after nine days of inoculation, showed more reduction in C. albicans counts than the treated samples with Propionibacterium of the same concentration. Referring to the obtained results, Propionibacterium and acetic acid (2.5% and 5.0%) could be considered good choices for preserving and enhancing the quality of chilled chicken fillets, and may be recommended for their usage in chicken fillet preservation as safe and easily applied food additives.

show abstract

Application of 16S-ARDRA and RFLP-PFGE for improved genotypic characterisation of dairy propionibacteria and combination with characteristic phenotypes

Cited by 4 publications

References 24 publications

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

LAB species and strain identification

Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet stored at Chilling Conditions

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