Identification of bacteria Lactobacillus curvatus and Lactobacillus sakei isolated from pork meat and ham

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873008" target="_blank" >RIV/62157124:16270/14:43873008 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Identification of bacteria Lactobacillus curvatus and Lactobacillus sakei isolated from pork meat and ham
Original language description
The aim of this study was to monitor occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and slices of pork ham, to compare results of MALDI-TOF MS and genus and species-specific polymerase chain reaction for their identification, and to assess the ability of each method to identify these lactobacilli species. The 23 analyzed samples of pork meat and ham were collected from one slaughterhouse and producer in the Czech Republic. Catalase and oxidase negative isolates cultivatedon MRS agar were identified by MALDI-TOF mass spectrometry and then by using PCR method. The results of identification by using these methods were identical. Lactobacillus curvatus was identified in one sample of raw pork meat (4%) and in 6 samples of slices of pork ham (26%). Lactobacillus sakei was identified in 6 samples of raw pork meat (26%) and in 13 samples of slices of pork ham (57%).
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Sborník XL. konference o jakosti potravin a potravinových surovin - Ingrovy dny 2014
ISBN
978-80-7375-944-5
ISSN
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e-ISSN
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Number of pages
7
Pages from-to
314-320
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Mar 5, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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