Usefulness of Rapid GC Analysis of Cellular Fatty Acids for Distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some Non-identifiable, Arginine-negative Weissella Strains of Meat Origin

Samelis, John; Rementzis, John; Tsakalidou, Effie; Metaxopoulos, J.

doi:10.1016/s0723-2020(98)80031-3

Cited by 20 publications

(11 citation statements)

References 16 publications

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“…was the main lactic acid bacteria isolated from water‐boiled salted duck. They have been isolated from fermented vegetables and grain foods (Ampe and others 1999; Corsetti and others 2001), meat products (Samelis and others 1998; Tanasupawat and others 2000), and also been found in intestinal contents of ducks (Kurzak and others 1998). As previously reported, W. confusa and W. viridescens were the main Weissella that were responsible for spoilage of blood sausages (Diez and others 2008).…”

Section: Resultsmentioning

confidence: 99%

Diversity of the Predominant Spoilage Bacteria in Water‐Boiled Salted Duck during Storage

Liu¹,

Wang²,

Du³

et al. 2010

Journal of Food Science

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Large oil-protein particles (2 to 60 microm) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 x g. Chemical analysis showed that 80% to 90% of the total lipids and 30% to 40% of the total proteins were located in the precipitated fraction. The supernatant fraction had a dramatically higher protein-to-lipid ratio than the whole soymilk. The ratio of 11S/7S proteins and the ratio of 11S acidic/basic subunits were significantly (P < 0.05) higher in the precipitate than that either in the whole soymilk or in the supernatant. Besides centrifuging conditions, other factors, including soymilk concentration, grinding method, soybean variety, and soybean storage, also significantly (P < 0.05) affected the centrifugal fractionation. This study showed that low-speed centrifugation facilitated the separation of oil-protein particles from raw soymilk, and can be used as an innovative method for preparing low-fat soymilk and 11S protein-enriched ingredients. The findings also increased our understanding of the association or aggregation between proteins and lipids in raw soymilk after grinding.

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Section: Resultsmentioning

confidence: 99%

Diversity of the Predominant Spoilage Bacteria in Water‐Boiled Salted Duck during Storage

Liu¹,

Wang²,

Du³

et al. 2010

Journal of Food Science

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“…Alternative molecular biological approaches have been developed in place of classical phenotypic methods for the identification of Weissella species. Such methods include soluble whole-cell protein pattern analyses [8], restriction pattern of ribosomal DNA [8] fatty acid analyses [9], random amplified polymorphic DNA-PCR (RAPD-PCR) [10], denaturing gradient gel electrophoresis (DGGE) [11], and PCR targeting 16S/23S rRNA gene spacer region [12]. In the present study, a novel Weissella species isolated from fermented cabbage was characterised up to genus and species level using 16S rDNA-based sequence analyses.…”

Section: Introductionmentioning

confidence: 99%

16S rRNA-Based Identification of a Glucan-HyperproducingWeissella confusa

Shukla

Goyal

2011

Enzyme Research

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A gram-positive, nonmotile, irregular, short, rod-shaped new strain of Weissella confusa bacterium was isolated from fermented cabbage. The isolate was physiologically and biochemically characterised. The 16S rDNA was amplified by polymerase chain reaction (PCR). The isolate was identified as Weissella confusa (GenBank accession number: GU138518.1) based on nucleotide homology and phylogenetic analysis. The isolate produces glucansucrase when grown in sucrose-supplemented culture medium which catalyses glucan formation. This novel isolate possesses high capacity of industrial use due to its high productivity of glucan (34 mg/mL) as compared to other strains reported. The optimum temperature for glucansucrase production was 25°C. The shaking condition gave an enzyme activity of 6.1 U/mL which was 1.5 times higher than that given by static condition (4.1 U/mL). The temperature 35°C, pH 5.4, and ionic strength 10–20 mM were optimum for enzyme assay. This investigation unraveled the abundance of industrially valuable microflora of the north east India.

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“…They have been isolated from fermented vegetable and grain foods [2,3], ¢eld grass [4], ¢sh and meat products [5,6], human feces [7], and intestinal contents of ducks [8]. Before the reclassi¢cation by Collins et al [1], the Weissella species have been classi¢ed as Lactobacillus or Leuconostoc species.…”

Section: Introductionmentioning

confidence: 99%

“…The Weissella species are Gram-positive, irregular or coccoid rods, obligately heterofermentative, catalase-negative organisms that produce D-or DL-isomers of lactic acid as a main end-product of fermentation [1]. They have been isolated from fermented vegetable and grain foods [2,3], ¢eld grass [4], ¢sh and meat products [5,6], human feces [7], and intestinal contents of ducks [8]. Before the reclas-si¢cation by Collins et al [1], the Weissella species have been classi¢ed as Lactobacillus or Leuconostoc species.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, alternative molecular biological approaches have been developed lately for the reliable identi¢cation of the Weissella species. Such methods include soluble whole cell protein pattern analysis [4,12], restriction pattern of ribosomal DNA [4], fatty acid analysis [6], random ampli¢ed polymorphic DNA-PCR (RAPD-PCR) [8,13], denaturing gradient gel electrophoresis (DGGE) [2,7,14], and PCR targeting 16S/ 23S rRNA gene spacer region [3]. However, such approaches were not fully tested to cover all known Weissella species [1^14].…”

Section: Introductionmentioning

confidence: 99%

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Identification of Weissella species by the genus-specific amplified ribosomal DNA restriction analysis

Jang

2002

FEMS Microbiology Letters

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The Weissella species have been increasingly isolated from many food and meat samples. For rapid and systematic identification of Weissella species, an amplified ribosomal DNA restriction analysis (ARDRA) has been developed. This method employs both polymerase chain reaction (PCR) and restriction pattern analysis: first, PCR using the genus-specific primers that were designed from 16S rDNA sequence produces a 725-bp band only from Weissella species and next, restriction analysis using MnlI, MseI, and BceAI restriction enzymes identifies these Weissella-specific PCR fragments to the species level. This ARDRA method clearly identified six Weissella strains isolated from kimchi as well as 10 validly described Weissella type strains. Therefore, these results suggest that this ARDRA is a rapid and reliable method for identification of Weissella species. ß 2002 Published by Elsevier Science B.V. on behalf of the Federation of European Microbiological Societies.

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Usefulness of Rapid GC Analysis of Cellular Fatty Acids for Distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some Non-identifiable, Arginine-negative Weissella Strains of Meat Origin

Cited by 20 publications

References 16 publications

Diversity of the Predominant Spoilage Bacteria in Water‐Boiled Salted Duck during Storage

Diversity of the Predominant Spoilage Bacteria in Water‐Boiled Salted Duck during Storage

16S rRNA-Based Identification of a Glucan-HyperproducingWeissella confusa

Identification of Weissella species by the genus-specific amplified ribosomal DNA restriction analysis

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