Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk

Changes in Microbial Community Composition during Production of Takanazuke

“…The synthesis of citrulline from arginine was repressed in synthetic medium containing more than 27.5 mM glucose (Montel and Champomier, 1987). L. sakei was first detected and isolated from fermented sausage (Kesmen et al, 2012), which contains high protein levels and low sugar content, as is typical of fermented meat. Under such conditions, L. sakei uses the arginine deiminase (ADI) pathway (Rimaux et al, 2012) to convert arginine to ornithine and ATP, and also producing ammonia as a byproduct.…”

Methods to assess lactic acid bacteria diversity and compatibility in food

“…These fragments are separated using a denaturing gradient gel -containing a mixture of urea and formamide -based on their differential melting profi le. The technique was profi tably used to identify LAB in mixed culture, thus monitoring LAB dynamics during fermentation of pozol (AMPE et al, 1999), sour cassava starch (AMPE et al, 2001), soy sauce (TANAKA et al, 2012), sausage (KESMEN et al, 2012), sourdough (MEROTH et al, 2003), malt whisky ( VAN BEEK & PRIEST, 2002), probiotic products (TEMMERMAN et al, 2003) and, primarily, dairy products (APONTE et al, 2008). Temporal Temperature Gel Electrophoresis (TTGE), or Temperature Gradient Gel Electrophoresis (TGGE), is also able to separate DNA fragments of the same length but with different sequences.…”

“…This technique is used fi rst to classify and then to type the strains. Unknown LAB strains isolated from food samples can be initially screened and grouped by using rep-PCR fi ngerprinting for cost-effi cient speciation and typing (KESMEN et al, 2012). The Rep-PCR method is used to differentiate -at species, subspecies and potentially strain level -a wide range of LAB isolated from dairy products (FEUTRY et al, 2012) or fermented sausages (KESMEN et al, 2012).…”

“…Unknown LAB strains isolated from food samples can be initially screened and grouped by using rep-PCR fi ngerprinting for cost-effi cient speciation and typing (KESMEN et al, 2012). The Rep-PCR method is used to differentiate -at species, subspecies and potentially strain level -a wide range of LAB isolated from dairy products (FEUTRY et al, 2012) or fermented sausages (KESMEN et al, 2012). Pyrosequencing, an automated high-throughput sequencing technique that involves the synthesis of single-stranded deoxyribonucleic acid and the detection of the light generated by pyrophosphate released in a coupled reaction with luciferase, was recently proposed to study food fermentations (JUNG et al, 2011).…”

“…Functional diversity, which is closely related to the complexity of the food microbiota, plays a crucial role in fl avour compound development; therefore, structure-function studies should provide new insights into the role of the complex LAB community (IRLINGER & MOUNIER, 2009). A combination of culture-dependent and culture-independent methods often allows a better investigation of LAB succession, connection, and interaction, giving more complete information on the microbial complexity (APONTE et al, 2008;SAMELIS et al, 2011;FALENTIN et al, 2012;FEUTRY et al, 2012;KESMEN et al, 2012).…”