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• W2976199975 abstract "Tracing and identification of meat products is one of the great concerns of consumersand meat products regulators. This is because consumers are more demanding andsensitive to the safety of the meat products they consume. Several methods have beenemployed in the characterization of microorganisms isolated from meat products suchas phenotypic analysis, protein, biochemical, and molecular based techniques. Thecharacterization based on protein and physiological techniques in meat profiling andclassification by using microorganisms had been reported to be problematic since theyshare numerous characteristics. There have been limited reported studies on thecharacterization and profiling of microorganisms for meat classifications.This study was based on the biochemical and molecular fingerprint in thecharacterisation and profiling of selected microorganisms isolated from beef, chicken,pork and mutton samples that may be linked statistically to meat sources. In order todetermine a specific difference between bacteria genera isolated from different meatsources, 39 Escherichia coli, 66 Lactobacillus, and 54 Pseudomonas isolates identifiedby using API 20E, 50CHL, and 20NE test kits. The isolates were then analysed using18 antibiotics for antibiotic susceptibility assay. Thirty four E. coli, was examined bymolecular markers such as BOXAIR, Enterobacterial repetitive intergenic consensus(ERIC), polytrinucleotide (GTG)5 and random amplified polymorphic DNApolymerase chain reaction ((RAPD-PCR) to generate genetic fingerprints, while 56Lactobacillus and 42 Pseudomonas species were typed using RAPD and (GTG)-PCRto generate fingerprint data. The fingerprints were resolved on 1.5% (w/v) agarosegels. The resistance or sensitivity of isolates to antibiotics was score as binary dataand a similar procedure was carried out, for the fingerprinting data where absence orpresences of bands were scored on excel and used to generate a data matrix. TheUnweighted Pair Group Method with Arithmetic Mean (UPGMA) and completelinkage arithmetic were used to analyse percentage of similarity. The similarities level of E. coli, Lactobacillus, and Pseudomonas isolates from different sources wereexpressed as a dendrogram.Bacteria colony counts (ranging from 2.2 to 6.5-log CFU/mL) showed a significantdifference among the meat types (p ≤ 0.05). Further analysis using API Kit revealedLactobacillus fermentum1 (12), Lb plantarum, Lc brevis 1 (8), Lc lactis spp lactis (5),E. coli 1 (29), Pseudomonas luteola (24) and Aeromonas hydrophila/caviae (7) asmajor groups identified. The dendrograms generated from antibiotic biogram showeda clear distinction between different meat products at the similarity coefficient of 0.60to 1.0. The relationship of these isolates from each cluster was compiled and reportedon tables. The fingerprints generated band sizes from 0.10 kb to 5.50 kb with themajority of isolates having 15 bands. The UPGMA and Dice coefficient clustersshowed dendrograms based on 0.7 similarities of E. coli isolates of four techniquesused. The dendrograms of all markers classified E. coli, Lactobacillus spp. andPseudomonas spp. into five major clusters (I-IV) within the similarity coefficient of1.0 (100%) to 0.65 (65%). All the markers except (GTG)5 accurately classifiedgrocery pork (TP2), beef (GB1), and wet market beef (PMB1) samples in theirrespective cluster. Similarly, the (GTG)5 marker showed the same clustering patternas ERIC marker for E. coli spp. The Principal component analyses (PCA) forBOXA1R and RAPD showed the clear distinction of sample classification. However,ERIC and (GTG)5 showed a weaker correlation between isolates of the same source.RAPD, ERIC, BOXA1R and (GTG)5 fingerprinting markers showed the highestdiscriminatory index at the following cut-off percentages: 0.80 at 80%, 0.81 at 90%and 0.87 at 100%. These results suggested that RAPD, (GTG)5 and BOXA1R markerscould be an effective tool for the characterization of bacteria from different sources.The similarity matrices confirmed the clustering pattern and genetic relationshipbetween and among isolates.The findings of this research revealed that the biochemical and genetic fingerprintingof E. coli, Lactobacillus spp. and Pseudomonas spp. isolated from meat and meatproducts could be used as a potential technique to characterise microorganismaccording to meat types." @default.
• W2976199975 created "2019-10-03" @default.
• W2976199975 creator A5068785949 @default.
• W2976199975 date "2017-05-01" @default.
• W2976199975 modified "2023-09-24" @default.
• W2976199975 title "Biochemical and molecular characterisation of selected microorganisms isolated from beef, chicken, mutton and pork meat products" @default.
• W2976199975 hasPublicationYear "2017" @default.
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