Fluorescent differential display analysis of Lactobacillus sakei strains under stress conditions

Stress response assessment of Lactobacillus sakei strains selected as potential autochthonous starter cultures by flow cytometry and nucleic acid double-staining analyses

“…Flow cytometry application and sorted subpopulation characterization may contribute to further understanding of diversity and heterogeneity in physiology of bacterial populations present in specific foodstuffs. Previous studies (Bonomo et al 2008(Bonomo et al , 2010 concluded that the LAB ecosystem is characterized by a species-site dominance, and this dominance is closely related to environmental parameters. Traditional fermented sausages show a distinctive organoleptic profile due to bacterial species, responsible for fermentation process, that possess specific physiological and technological characteristics that make these traditional products unique.…”

“…; Bonomo et al . ) and are also used as model system to test antibacterial activity of natural compounds (Padula et al . ; Russo et al .…”

“…Previous studies (Bonomo et al . , ) concluded that the LAB ecosystem is characterized by a species–site dominance, and this dominance is closely related to environmental parameters. Traditional fermented sausages show a distinctive organoleptic profile due to bacterial species, responsible for fermentation process, that possess specific physiological and technological characteristics that make these traditional products unique.…”

“…Lactic acid bacteria (LAB) are widely used in meat fermentation, and an efficient control of these microbiological processes requires increased knowledge of bacterial behaviour under stress conditions that can affect bacterial viability and activities (Bunthof et al 2000;Bonomo et al 2010) and are also used as model system to test antibacterial activity of natural compounds (Padula et al 2013;Russo et al 2012). Lactobacillus (Lb.)…”

“…Lactobacillus (Lb.) sakei is recognized as one of the most important components of starter cultures used for Italian fermented sausage production, and its growth and survival are affected by various factors such as temperature, pH and salt concentration (Bonomo et al 2008(Bonomo et al , 2010. Development of rapid and reliable methods for measuring viability is of the utmost importance for studies on bacterial physiology (Bunthof et al 2000).…”