TY - JOUR
TI - THE COMBINED USE OF WHOLE-CELL PROTEIN EXTRACTS FOR THE IDENTIFICATION
(SDS-PAGE) AND ENZYME-ACTIVITY SCREENING OF LACTIC-ACID BACTERIA
ISOLATED FROM TRADITIONAL GREEK DAIRY-PRODUCTS
AU - TSAKALIDOU, E
AU - MANOLOPOULOU, E
AU - KABARAKI, E
AU - ZOIDOU, E
AU - POT,
AU - B
AU - KERSTERS, K
AU - KALANTZOPOULOS, G
JO - Systematic and Applied Microbiology
PY - 1994
VL - 17
TODO - 3
SP - 444-458
PB - GUSTAV FISCHER VERLAG
SN - 0723-2020, 1618-0984
TODO - 10.1016/S0723-2020(11)80062-7
TODO - LACTIC ACID BACTERIA; TAXONOMY; PROTEIN ELECTROPHORESIS; NUMERICAL
ANALYSIS; PEPTIDASES; ESTERASES
TODO - A total of 148 strains of lactic acid bacteria from the ACA-DC
Collection were examined in this study. They were all isolated from
traditional Greek dairy products such as yoghurt and cheese and were
assigned to the genera Enterococcus, Lactobacillus, Lactococcus,
Leuconostoc and Streptococcus. By use of traditional phenotypic methods
65 strains were identified to the species level; the remaining 83
strains were partially characterised (genus level). The SDS-PAGE
technique of whole-cell proteins was evaluated as an advanced tool for
the identification of lactic acid bacteria. Therefore protein
fingerprints were registered for all strains and compared to a large
number of lactic acid bacteria reference strains stored in database
format. In most cases the SDS-PAGE analysis confirmed the phenotypic
identification results. With only a few exceptions, all partially
characterised strains were identified to (sub)species level. In order to
quickly reveal characteristics which could be important for their use as
starter cultures in dairy fermentations, it is shown that the bacterial
cell-free protein extracts could simultaneously be screened for
peptidase and esterase activities using synthetic substrates. Obvious
differences among the strains, the groups of strains as well as on the
genus level were observed.
ER -