Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE of whole-cell proteins

dc.contributor.author	Samelis, J	en
dc.contributor.author	Tsakalidou, E	en
dc.contributor.author	Metaxopoulos, J	en
dc.contributor.author	Kalantzopoulos, G	en
dc.date.accessioned	2014-06-06T06:42:57Z
dc.date.available	2014-06-06T06:42:57Z
dc.date.issued	1995	en
dc.identifier.issn	00218847	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/914
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0028899234&partnerID=40&md5=d95776cb8a45b43e3bacea17df0ac2bb	en
dc.subject.other	article	en
dc.subject.other	bacterium identification	en
dc.subject.other	bacterium isolation	en
dc.subject.other	fermentation	en
dc.subject.other	lactobacillus	en
dc.subject.other	meat	en
dc.subject.other	nonhuman	en
dc.subject.other	phenotype	en
dc.title	Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE of whole-cell proteins	en
heal.type	journalArticle	en
heal.publicationDate	1995	en
heal.abstract	To confirm the phenotypic characterization of 169 predominant sausage isolates of the Lactobacillus sake/curvatus group, SDS-polyacrylamide gel electrophoresis (SDS-PAGE) of whole-cell proteins of 29 representative strains was undertaken. The results of the electrophoretic analysis indicated that each species yielded a specific protein profile, identical to the respective type strain. It was shown that all melibiose-positive isolates belonged to Lact. sake, whether or not they were arginine- and maltose-positive, whereas all melibiose- and arginine-negative isolates were assigned to Lact. curvatus. A group which phenotypically appeared to lie between Lact. sake and Lact. curvatus, on the basis of arginine (+), melibiose (-) and maltose (-) reactions, was shown to be more closely related to Lact. sake. The SDS-PAGE method was valuable in distinguishing between species, but did not allow further differentiation of Lact. curvatus or Lact. sake strains displaying high heterogeneity in secondary physiological and biochemical properties.	en
heal.journalName	Journal of Applied Bacteriology	en
dc.identifier.issue	2	en
dc.identifier.volume	78	en
dc.identifier.spage	157	en
dc.identifier.epage	163	en