Journal
FOOD MICROBIOLOGY
Volume 28, Issue 7, Pages 1308-1315Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2011.06.001
Keywords
Ethnic meat products; LAB; Identification; 16S rRNA; Phenylalanyl-tRNA synthase; Randomly amplified polymorphic DNA
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We used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (LAB) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the Western Himalayas. In six chartayshya, six jamma and four arjia samples, LAB were the predominant microbial component involved in the fermentation of these samples, and the total LAB population in arjia (7.8 +/- 0.1 log cfu g(-1) mean +/- SD) was significantly higher (P < 0.05) than in chartayshya (6.9 +/- 0.1 log cfu g(-1)) and jamma (7.5 +/- 0.1 log cfu g(-1)). We identified 53 LAB samples by 16S rRNA and phenylalanyl-tRNA synthase (pheS) genes sequencing. The LAB isolates were identified as Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Leuconostoc citreum, Leuconostoc mesenteroides, Pediococcus pentosaceus, and Weissella cibaria. These results revealed that there is a high level of diversity of LAB in the Himalayan ethnic preserved meat products. (C) 2011 Elsevier Ltd. All rights reserved.
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