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rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime
1Department of Food and Environmental Hygiene, University of Helsinki, Finland. Johanna.bjorkroth@helsinki.fi
International Journal of Food Microbiology
|July 1, 1996
Summary
Ribotyping identified distinct patterns for ropy slime-producing Lactobacillus sake strains from meat products. However, these ribotypes alone cannot determine slime production capability.
Area of Science:
- Food microbiology
- Bacterial genetics
Background:
- Ropy slime production in Lactobacillus sake is a concern in meat products.
- Understanding the genetic diversity of these strains is crucial for food safety.
Purpose of the Study:
- To characterize ropy slime-producing Lactobacillus sake strains using rRNA gene restriction patterns (ribotyping).
- To compare ribotypes of ropy strains with non-ropy strains and other related bacteria.
Main Methods:
- Isolation of 69 ropy slime-producing Lactobacillus sake strains from meat products.
- Determination of rRNA gene restriction patterns (ribotyping).
- Comparison of ribotypes with non-ropy L. sake and other meat-associated bacterial species.
Main Results:
- Ropy L. sake strains formed four characteristic ribotype groups, correlating with carbohydrate profiles.
- Ribotyping distinguished L. sake from other genera but could not differentiate ropy from non-ropy strains within the same carbohydrate group.
- No specific ribotype was linked to individual meat processing plants.
Conclusions:
- Ribotyping is effective for detecting and monitoring ropy slime-producing L. sake contamination in food.
- Ribotype patterns alone are insufficient to predict slime production capability in L. sake.