Genotyping of bacterial isolates from pirotska “ironed” sausage
Authors
Bogdanović, SvetlanaJelušić, Aleksandra

Danilović, Bojana

Berić, Tanja
Nikolić, Ivan
Stanković, Slaviša
Dimkić, Ivica
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The Pirotska “ironed” sausage is a traditional dry fermented product from south-eastern region of Serbia, made of different types of meat (e.g. horse, goat, sheep and beef) and spices, without additives or starter cultures. The flat sausage is a totally organic, unprocessed product without heat and smoke treatment applied. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pirotska sausage produced by six different brands in two-year period using phenotypic and genotypic identification. The phenotypic characterization and preliminary identification of LAB was based on general morphology and biochemical tests (gas production, growth at different temperatures, arginine
hydrolysis etc.). The repetitive elements (REP, BOX, (GTG)5-PCR) found in the genome of these bacteria and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) using M13 primer were used for determination of genetic polymorphism. Sequencing of 16S rRNA gene was use...d for species level identification. The 16S rRNA sequencing showed presence of only two species. Lactobacillus sakei was the dominant species (76%), followed by Leuconostoc mesenteroides (24%). However, plenty of genetic polymorphism within these two species was detected using (GTG)5-PCR fingerprinting. The results after comparing fingerprinting patterns of bacterial populations from different brands, due to the use of different meat types as well as different percentages of meat content, revealed some genetic similarity in few clusters and emphasized significant polymorphism within others.
Keywords:
Pirotska “ironed” sausage / lactic acid bacteria / rep-PCR / 16SrRNA sequencing / Lactobacillus sakei / Leuconostoc mesenteroidesSource:
7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain, 2017, FEMS7-0293-Publisher:
- FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES
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Institut za multidisciplinarna istraživanjaTY - CONF AU - Bogdanović, Svetlana AU - Jelušić, Aleksandra AU - Danilović, Bojana AU - Berić, Tanja AU - Nikolić, Ivan AU - Stanković, Slaviša AU - Dimkić, Ivica PY - 2017 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/2039 AB - The Pirotska “ironed” sausage is a traditional dry fermented product from south-eastern region of Serbia, made of different types of meat (e.g. horse, goat, sheep and beef) and spices, without additives or starter cultures. The flat sausage is a totally organic, unprocessed product without heat and smoke treatment applied. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pirotska sausage produced by six different brands in two-year period using phenotypic and genotypic identification. The phenotypic characterization and preliminary identification of LAB was based on general morphology and biochemical tests (gas production, growth at different temperatures, arginine hydrolysis etc.). The repetitive elements (REP, BOX, (GTG)5-PCR) found in the genome of these bacteria and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) using M13 primer were used for determination of genetic polymorphism. Sequencing of 16S rRNA gene was used for species level identification. The 16S rRNA sequencing showed presence of only two species. Lactobacillus sakei was the dominant species (76%), followed by Leuconostoc mesenteroides (24%). However, plenty of genetic polymorphism within these two species was detected using (GTG)5-PCR fingerprinting. The results after comparing fingerprinting patterns of bacterial populations from different brands, due to the use of different meat types as well as different percentages of meat content, revealed some genetic similarity in few clusters and emphasized significant polymorphism within others. PB - FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES C3 - 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain T1 - Genotyping of bacterial isolates from pirotska “ironed” sausage SP - FEMS7-0293 UR - https://hdl.handle.net/21.15107/rcub_rimsi_2039 ER -
@conference{ author = "Bogdanović, Svetlana and Jelušić, Aleksandra and Danilović, Bojana and Berić, Tanja and Nikolić, Ivan and Stanković, Slaviša and Dimkić, Ivica", year = "2017", abstract = "The Pirotska “ironed” sausage is a traditional dry fermented product from south-eastern region of Serbia, made of different types of meat (e.g. horse, goat, sheep and beef) and spices, without additives or starter cultures. The flat sausage is a totally organic, unprocessed product without heat and smoke treatment applied. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pirotska sausage produced by six different brands in two-year period using phenotypic and genotypic identification. The phenotypic characterization and preliminary identification of LAB was based on general morphology and biochemical tests (gas production, growth at different temperatures, arginine hydrolysis etc.). The repetitive elements (REP, BOX, (GTG)5-PCR) found in the genome of these bacteria and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) using M13 primer were used for determination of genetic polymorphism. Sequencing of 16S rRNA gene was used for species level identification. The 16S rRNA sequencing showed presence of only two species. Lactobacillus sakei was the dominant species (76%), followed by Leuconostoc mesenteroides (24%). However, plenty of genetic polymorphism within these two species was detected using (GTG)5-PCR fingerprinting. The results after comparing fingerprinting patterns of bacterial populations from different brands, due to the use of different meat types as well as different percentages of meat content, revealed some genetic similarity in few clusters and emphasized significant polymorphism within others.", publisher = "FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES", journal = "7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain", title = "Genotyping of bacterial isolates from pirotska “ironed” sausage", pages = "FEMS7-0293", url = "https://hdl.handle.net/21.15107/rcub_rimsi_2039" }
Bogdanović, S., Jelušić, A., Danilović, B., Berić, T., Nikolić, I., Stanković, S.,& Dimkić, I.. (2017). Genotyping of bacterial isolates from pirotska “ironed” sausage. in 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES., FEMS7-0293. https://hdl.handle.net/21.15107/rcub_rimsi_2039
Bogdanović S, Jelušić A, Danilović B, Berić T, Nikolić I, Stanković S, Dimkić I. Genotyping of bacterial isolates from pirotska “ironed” sausage. in 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain. 2017;:FEMS7-0293. https://hdl.handle.net/21.15107/rcub_rimsi_2039 .
Bogdanović, Svetlana, Jelušić, Aleksandra, Danilović, Bojana, Berić, Tanja, Nikolić, Ivan, Stanković, Slaviša, Dimkić, Ivica, "Genotyping of bacterial isolates from pirotska “ironed” sausage" in 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain (2017):FEMS7-0293, https://hdl.handle.net/21.15107/rcub_rimsi_2039 .