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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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%).

Název v anglickém jazyce

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

Popis výsledku anglicky

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%).

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

7

Strana od-do

314-320

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

5. 3. 2014

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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