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Characterisation ofPseudomonas spp. isolated from foods

  • Food Microbiology
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Abstract

PutativePseudomonas spp. (102 isolates) from different foods were first characterised by API 20NE and then tested for some enzymatic activities (lipase and lecithinase production, starch hydrolysis and proteolytic activity). However subsequent molecular tests did not always confirm the results obtained, thus highlighting the limits of API 20NE. Instead RFLP ITS1 and the sequencing of 16S rRNA gene grouped the isolates into 6 clusters:Pseudomonas fluorescens (cluster I),Pseudomonas fragi (duster II and V)Pseudomonas migulae (cluster III),Pseudomonas aeruginosa (cluster IV) andPseudomonas chicorii (cluster VI). The pectinolytic activity was typical of species isolated from vegetable products, especiallyPseudomonas fluorescens. InsteadPseudomonas fragi, predominantly isolated from meat was characterised by proteolytic and lipolytic activities.

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  1. Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, sezione Microbiologia Agraria Alimentare Ecologica, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy

    Laura Franzetti & Mauro Scarpellini

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  1. Laura Franzetti
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  2. Mauro Scarpellini
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Correspondence to Laura Franzetti.

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Franzetti, L., Scarpellini, M. Characterisation ofPseudomonas spp. isolated from foods. Ann. Microbiol. 57, 39–47 (2007). https://doi.org/10.1007/BF03175048

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  • DOI: https://doi.org/10.1007/BF03175048

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