Genetic diversity analysis of isolates belonging to the Photobacterium phosphoreum species group collected from salmon products using AFLP fingerprinting
|Author(s)||Jerome Marc1, Mace Sabrina3, Dousset Xavier2, Pot Bruno4, Joffraud Jean-Jacques1|
|Affiliation(s)||1 : IFREMER, Lab Ecosyst Microbiens & Mol Marines Biotechnol E, F-44311 Nantes, France.
2 : LUNAM Univ, UMR1014, Nantes, France.
3 : Univ Liege, Dept Food Sci, Fundamental & Appl Res Anim & Hlth, Food Microbiol, B-4000 Liege, Belgium.
4 : Appl Maths NV, Sint Martens Latem, Belgium.
|Source||International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2016-01 , Vol. 217 , P. 101-109|
|WOS© Times Cited||7|
|Keyword(s)||Photobacterium phosphoreum, AFLP, gyrB-gene, luxA-gene, Salmon products, Seafood spoilage|
|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 Photobacterium 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.|