TABLE 1.
Division of the isolates into different types and certain phenotypic properties
| Typea | Isolatesb | Restriction enzyme profile
|
Production ofc:
|
||
|---|---|---|---|---|---|
| ApaI | SmaI | Slime from sucrose | Bacteriocin | ||
| A I-a | M2n, M2h | A1 | S1 | − | − |
| A I-b | M3h, M6f, M6h | A2 | S2 | − | − |
| A I-c | P31a, M41, M4m | A3 | S3 | − | − |
| A I-d | I27e | A4 | S4 | + | − |
| A I-e | M5i, M5j | A5 | S5 | − | − |
| A I-f | P36b | A6 | S6 | − | − |
| A I-g | M6j | A7 | S7 | + | − |
| A I-h | V8a–o, V9a–o, V11a–m, V13a–o, I2b, I27a, M5o, M6a | A8 | S8 | − | − |
| A I-i | M6o | A9 | S9 | − | − |
| A I-j | M2e, M2l, M2o, M3f, M3l | A10 | S10 | − | + |
| A I-k | M6g | A11 | S11 | + | − |
| A II-a | I1b | A12 | S12 | − | − |
| A II-b | I1c, I1f | A13 | S13 | − | − |
| A II-c | I26b, I28b | A14 | S14 | + | − |
| A II-d | I2a | A15 | S15 | − | − |
| A III-a | M2j, M3e, M3m | A16 | S16 | + | − |
| A III-b | M1e | A17 | S17 | + | − |
| A III-c | M5k | A18 | S18 | + | − |
| A IV | M2d | A19 | S19 | − | + |
| A V-a | M3o, M6i | A20 | S20 | + | − |
| A V-b | M1f | A21 | S21 | + | + |
| A VI | M1j | A22 | S22 | + | − |
| A VII-a | I27f | A23 | S23 | + | − |
| A VII-b | M1i | A24 | S24 | − | − |
| A VIII | M1c | A25 | S25 | − | − |
a
Types sharing the same roman numeral differ by at most three bands in the restriction enzyme profiles.
b
Sampling was described previously (6). Sources were as follows: M, raw-meat mass; P, surface; I, air; V, spoiled product. Groups of lowercase letters indicate a series of isolates; e.g., a–o indicates 15 isolates from V8a to V8o.
c
+, production; −, no production.