Molecular Typing of Lactobacilli Isolated from Dry Sausage ?￠????Lukanka?￠????: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods

摘要

A collection of forty-two Lactobacillus isolates from ?￠????Lukanka ?￠????sausage, previously determined as belonging to the species L. plantarum, L. pentosus and L. paraplantarum, was subjected to phylogenetic analyses by protein- and DNA- based methods in order to investigate the diversity within the Lactobacillus microflora participating in the ripening of the final product, as well to compare the discriminatory powers of the methods used. Similar clusterings were obtained by all the four methods (whole cell protein electrophoresis, RAPD-PCR, Rep-PCR and ERIC-PCR), and consequent UPGMA analysis of the results showed that some of the methods are more applicable for differentiating closely related strains, while others are for species differentiation.