Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS

Dušková, Marta; Šedo, Ondřej; Kšicová, Kateřina; Zdráhal, Zbyněk; Karpíšková, Renata

doi:10.1016/j.ijfoodmicro.2012.07.029

Cited by 101 publications

(85 citation statements)

References 29 publications

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“…For example, L. cantenaformis has been found to be more closely related to Erysipelothrix (24). The use of matrix-assisted laser desorption ionization-time of flight mass spectrometry for Lactobacillus identification holds promise (25,26).…”

Section: Discussionmentioning

confidence: 99%

Molecular Analysis and Clinical Significance of Lactobacillus spp. Recovered from Clinical Specimens Presumptively Associated with Disease

et al. 2014

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Veterans Administration Puget Sound Health Care System, Seattle, Washington, USA c Lactobacillus spp. are part of the normal human flora and are generally assumed to be nonpathogenic. We determined the genotypic identification of >100 Lactobacillus isolates from clinical specimens in the context of presumed pathogenic potential (e.g., recovered as the single/predominant isolate from a sterile site or at >10 5 CFU/ml from urine). This study assessed the clinical significance and the frequency of occurrence of each Lactobacillus sp. We identified 16 species of Lactobacillus by 16S rRNA gene sequence analysis, 10 of which could not be associated with disease. While Lactobacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus paracasei were associated with infections, L. gasseri was also a common colonizing/contaminating species. Lactobacillus casei, Lactobacillus johnsonii, and Lactobacillus delbrueckii were associated with at least one infection. Species commonly used in probiotic products (e.g., L. rhamnosus and L. casei) were identical, by 16S rRNA gene sequencing, to our isolates associated with disease. Human isolates of Lactobacillus spp. have differing site associations and levels of clinical significance. Knowing the niche and pathogenic potential of each Lactobacillus sp. can be of importance to both clinical microbiology and the food and probiotic supplement industry.

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Section: Discussionmentioning

confidence: 99%

Molecular Analysis and Clinical Significance of Lactobacillus spp. Recovered from Clinical Specimens Presumptively Associated with Disease

et al. 2014

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“…analysis, matrix-assisted laser desorption/ionisation timeof-flight mass spectrometry (MALDI-TOF MS) profiling whole bacterial cells has currently been becoming used more frequently for bacterial identification. MALDI-TOF MS has been used successfully in microbiology for identification of lactobacilli, and classification results have been comparable to those obtained by genomics approaches [15][16][17].…”

Section: Introductionmentioning

confidence: 78%

Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry

Španová

Dráb²,

Turková

et al. 2015

Eur Food Res Technol

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“…Species of Lactobacillus were isolated from the samples of DFS. By using the method of MALDI-TOF MS, which had already been successfully used for lactobacilli in foods (Dušková et al 2012), it was possible to classify these species into three groups according to their metabolism of carbohydrates, i.e., obligately homofermentative (L. farciminis, L. versmoldensis), facultatively heterofermentative (L. plantarum, L. sakei, L. curvatus, L. paracasei, L. alimentarius) and obligately heterofermentative (L. brevis, L. fructivorans). Although the dominant species in European DFS are L. sakei and L. curvatus, it is also possible to isolate other species from the environment of these products (Urso et al 2006;Drosinos et al 2007;Lebert et al 2007;Benito et al 2008).…”

Section: Discussionmentioning

confidence: 99%

Heterofermentative process in dry fermented sausages - a case report

et al. 2013

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In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid. The study describes two cases of undesirable heterofermentation in dry sausages from two different producers. In the sausage samples (n = 7) the pH value and the content of lactic and acetic acids were measured. Microbial analysis focused on quantitative and qualitative detection of lactic acid bacteria. The acetic acid content varied from 24.28 to 67.41 µmol·g -1 dry matter, in the case of samples from the second producer the content of acetic acid (48.45 to 67.41 µmol·g -1 dry matter) was higher than the lactic acid content (20.98 to 29.02 µmol·g -1 dry matter). The lactobacilli strains from the sausages were assigned to the corresponding species by Matrix-Assisted Laser Desorption-Ionization -Time of Flight Mass Spectrometry (MALDI-TOF MS) and classified to three groups according to the sugar fermentation pattern (obligately homofermentative, facultatively heterofermentative and obligately heterofermentative) and they caused the heterofermentation process in the samples of dry fermented sausages. The description of the case of heterofermentation process in dry sausages is unique and there is little information about this topic.

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Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS

Cited by 101 publications

References 29 publications

Molecular Analysis and Clinical Significance of Lactobacillus spp. Recovered from Clinical Specimens Presumptively Associated with Disease

Molecular Analysis and Clinical Significance of Lactobacillus spp. Recovered from Clinical Specimens Presumptively Associated with Disease

Selection of potential probiotic Lactobacillus strains of human origin for use in dairy industry

Heterofermentative process in dry fermented sausages - a case report

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