Characterization of Leuconostoc strains isolated from fresh anchovy (Engraulis anchoita).

CAROLINA BELFIORE; JOHANNA BJÖRKROTH; ELINA VIHAVAINEN; RAUL RAYA; GRACIELA VIGNOLO

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

The Microbiology Research Foundation

Lugar: 4-16 Yayoi 2-chome, Bunkyo-ku, Tokyo 113-0032, Japan; Año: 2010 vol. 56 p. 175 - 180

0022-1260

Lactic acid bacteria (LAB) were isolated from Argentina fresh anchovy (Engraulis anchoita) and identified using molecular methods. LAB counts ranged from 103 to 104 CFU g-1. Genotypic differentiation to the species level was first carried out by ribotyping and representative strains were assembled in two clusters corresponding to Leuconostoc mesenteroides (subsp. mesenteroides and dextranicum) and Leuconostoc carnosum. The strains were further identified at the strain level by RAPD-PCR analysis showing a high intraspecific diversity, primers M13 and RAPD1 allowing discriminating five and nine genotypes, respectively. Technological and safety properties of the isolated Leuconostoc strains indicated that their natural presence in fresh anchovy may be exploited for their positive role during salt-ripening.