Comparação entre método bioquímico e reação em cadeia de polimerase para identificação de Lactobacillus spp., isolados de aves

Barros, Mércia Rodrigues; Filho, Raphael Lúcio Andreatti; Oliveira, Deílson Elgui de; Lima, Edna Tereza de; Crocci, Adalberto José

doi:10.1590/s0102-09352009000200006

Cited by 7 publications

(4 citation statements)

References 17 publications

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“…Six Lactobacillus spp. isolates were selected and 16S rRNA gene analysis was used to determine bacterial species (40), PCR products were sequenced at Functional Biosciences, Inc., Madison, WI. (supplementary table 1) and sequences were compared to those in GenBank (41).…”

Section: Methodsmentioning

confidence: 99%

Evolutionary changes of an intestinalLactobacillus reuteriduring probiotic manufacture

López

Cárdenas

Prado

et al. 2019

Preprint

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Probiotic bacteria are frequently used to treat intestinal diseases or to improve health; however, little is known about the evolutionary changes of these bacteria during probiotic manufacture and the bacterial ability to colonize the intestine. It has been observed that when bacteria adapt to a new environment, they lose some traits required to thrive in the original niche. In this study, a strain of Lactobacillus reuteri was isolated from mouse duodenum and subjected to 150 serial passes in milk to simulate the industrial propagation of probiotic bacteria. The strains adapted to milk outperformed their ancestor when grown in milk; we also showed evidence of reduced intestinal colonization of milk‐adapted strains. Whole‐genome sequencing showed that bacterial adaptation to milk selects mutants with altered metabolic functions.

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Section: Methodsmentioning

confidence: 99%

Evolutionary changes of an intestinalLactobacillus reuteriduring probiotic manufacture

López

Cárdenas

Prado

et al. 2019

Preprint

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show abstract

“…Six Lactobacillus spp. isolates were selected, and 16S rRNA gene sequence was used to determine bacterial species (Barros, Andreatti Filho, Oliveira, Lima, & Crocci, ); PCR products were sequenced at Functional Biosciences, Inc., Madison, WI, and sequences were compared to those in GenBank (Kumar, Stecher, & Tamura, ).…”

Section: Methodsmentioning

confidence: 99%

Evolutionary changes of an intestinal Lactobacillus reuteri during probiotic manufacture

et al. 2019

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“…Therefore, yeast sample 2 showed phenotypic identification as Candida pelliculosa and genotypic identification as Saccharomyces cerevisiae. Compared with PCR, the phenotypic characterization by carbohydrates fermentation is less sensitive due to natural variations in this process (Barros et al, 2009). According to Nigatu (2000), main differences between genotypic and phenotypic analysis suggested that results from API kit should be complemented with genetic results to give an accurate result.…”

Section: Genotypic Identificationmentioning

confidence: 99%

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Aplevicz

Mazo

Ilha

et al. 2014

Braz. J. Pharm. Sci.

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Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.Uniterms: Spontaneous fermentation. Sourdough. Brazilian grape/sourdough .Niagara rosada/sourdough. Lactic acid bacteria/phenotypic characterization. Lactic acid bacteria/genotypic characterization. Yeast/ phenotypic characterization. Yeast/ genotypic characterization.Fermento natural é mistura de farinha e água fermentada por bactérias láticas e leveduras, amplamente utilizada em produtos de panificação. Neste estudo desenvolveu-se um fermento natural de uva brasileira (Niagara rosada), obtido a partir de fermentação espontânea. O objetivo deste trabalho foi caracterizar fenotipicamente e genotipicamente bactérias láticas e leveduras isoladas do fermento natural de uva. A identificação fenotípica para bactéria lática e leveduras foi realizada usando os kits API50CHL e 20CAUX e a caracterização genotípica foi realizada pelo método de sequenciamento. Neste estudo, isolaram-se quatro cepas. Duas cepas foram identificadas fenotipicamente e genotipicamente como Lactobacillus paracasei e outra cepa como Saccharomyces cerevisiae. A outra amostra de levedura, identificada fenotipicamente como Candida pelliculosa, não obteve a mesma identidade com a técnica de sequenciamento. Isso mostra a necessidade do uso da caracterização fenotípica e genotípica em associação para a correta identificação do micro-organismo.Unitermos: Fermentação espontânea. Fermento natural. Uva brasileira/fermento natural. Niagara rosada/ fermento natural. Bactéria lática/caracterização fenotípica. Bactéria lática/caracterização genotípica. Levedura/caracterização fenotípica.Levedura/caracterização genotípica.

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Comparação entre método bioquímico e reação em cadeia de polimerase para identificação de Lactobacillus spp., isolados de aves

Abstract: RESUMOLactobacilos foram isolados do inglúvio e cecos de reprodutoras pesadas e caracterizados como Grampositivo, catalase negativo, produtores de gás em glicose e não produtores de H 2 S em triple sugar iron e pela fermentação de carboidratos.

Cited by 7 publications

References 17 publications

Evolutionary changes of an intestinalLactobacillus reuteriduring probiotic manufacture

Evolutionary changes of an intestinalLactobacillus reuteriduring probiotic manufacture

Evolutionary changes of an intestinal Lactobacillus reuteri during probiotic manufacture

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

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