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Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting
Jerome, M.; Macé, S.; Dousset, X.; Pot, B.; Joffraud, J. (2016). Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting. Intern. J. Food Microbiol. 217: 101-109. dx.doi.org/10.1016/j.ijfoodmicro.2015.10.018
In: International Journal of Food Microbiology. Elsevier: Amsterdam. ISSN 0168-1605, more
Peer reviewed article  

Available in Authors 

Author keywords
    Photobacterium phosphoreum; AFLP; gyrB-gene; luxA-gene; Salmon products;Seafood spoilage

Authors  Top 
  • Jerome, M.
  • Macé, S.
  • Dousset, X.
  • Pot, B.
  • Joffraud, J.

Abstract
    An accurate amplified fragment length polymorphism (AFLP) method, including three primer sets for the selective amplification step, was developed to display the phylogenetic position of Photobacterium isolates collected from salmon products. This method was efficient for discriminating the three species Photobacterium phosphoreum, Photobacterium iliopiscarium and Photobacterium kishitanii, until now indistinctly gathered in the P. phosphoreum species group known to be strongly responsible for seafood spoilage. The AFLP fingerprints enabled the isolates to be separated into two main clusters that, according to the type strains, were assigned to the two species P. phosphoreum and P. iliopiscarium. P. kishitanii was not found in the collection. The accuracy of the method was validated by using gyrB-gene sequencing and luxA-gene PCR amplification, which confirmed the species delineation. Most of the isolates of each species were clonally distinct and even those that were isolated from the same source showed some diversity. Moreover, this AFLP method may be an excellent tool for genotyping isolates in bacterial communities and for clarifying our knowledge of the role of the different members of the Photobacterium species group in seafood spoilage.

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