Genomic identification of meat Lactobacilli as Lactobacillus sake

M C Champomier; M C Montel; F Grimont; P A Grimont

doi:10.1016/0769-2609(87)90153-0

Genomic identification of meat Lactobacilli as Lactobacillus sake

Ann Inst Pasteur Microbiol. 1987 Nov-Dec;138(6):751-8. doi: 10.1016/0769-2609(87)90153-0.

Authors

M C Champomier¹, M C Montel, F Grimont, P A Grimont

Affiliation

¹ Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Ceyrat, France.

PMID: 3454218
DOI: 10.1016/0769-2609(87)90153-0

Abstract

Eighty-four strains of homofermentative lactobacilli isolated from meat showed a great diversity in carbohydrate fermentation patterns. DNA-DNA hybridization (S1 nuclease method) showed 13 representative strains to constitute a homogeneous genomic group 65 to 82% related to Lactobacillus sake ATCC 15521, with delta Tm values below 1.5 degree C. The description of L. sake is emended.

MeSH terms

Carbohydrate Metabolism
DNA, Bacterial / genetics
Fermentation
Food Microbiology*
Lactobacillus / classification*
Lactobacillus / genetics
Lactobacillus / isolation & purification
Meat*
Nucleic Acid Hybridization
Phenotype

Substances

DNA, Bacterial