Identification of Lactobacillus UFV H2b20 (probiotic strain) using DNA-DNA hybridization

Magalhães, Juliana Teixeira de; Uetanabaro, Ana Paula Trovatti; Moraes, Célia Alencar de

doi:10.1590/s1517-83822008000300026

Cited by 6 publications

(3 citation statements)

References 22 publications

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“…Lactobacillus UFV H2B20, a probiotic strain, for example, which was first identified as L. acidophilus based on its sugar fermentation profile (38), was afterwards classified as L. delbrueckii using molecular methods (16). One major reason for the mismatch between phenotypic and genotypic data might be ascribed to loosing or acquiring plasmids, which leads to metabolite inconsistencies, as some carbohydrate fermentation capacities are plasmid encoded (2).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties

Marroki¹,

Zúñiga²,

Kihal³

et al. 2011

Braz. J. Microbiol.

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Nineteen strains of Lactobacillus isolated from goat’s milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation patterns using API 50 CHL system. Isolates were also characterized by partial 16S rDNA sequencing. Results obtained with phenotypic methods were correlated with the genotypic characterization and 13 isolates were identified as L. plantarum, two isolates as L. rhamnosus and one isolate as L. fermentum. Three isolates identified as L. plantarum by phenotypic characterization were found to be L. pentosus by the genotypic method. A large diversity in technological properties (acid production in skim milk, exopolysaccharide production, aminopeptidase activity, antibacterial activity and antibiotic susceptibility) was observed. Based on these results, two strains of L. plantarum (LbMS16 and LbMS21) and one strain of L. rhamnosus (LbMF25) have been tentatively selected for use as starter cultures in the manufacture of artisanal fermented dairy products in Algeria.

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Section: Resultsmentioning

confidence: 99%

Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties

Marroki¹,

Zúñiga²,

Kihal³

et al. 2011

Braz. J. Microbiol.

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“…Nowadays, mostly molecular methods are employed in bacterial identification, and additionally, classical methods are being used. Majority of the molecular methods are based on DNA analysis: DNA-DNA hybridization; various PCR-based techniques (e.g., PCR product sequencing, qPCR, PCR-DGGE, rep-PCR, ITS-PCR, ERIC-PCR, RAPD-PCR, AFLP), comparison of restriction fragments length (RFLP, ARDRA); or protein analysis (SDS-PAGE, MALDI-TOF MS, isoelectric focusing) (de Magalhães et al 2008;Dušková et al 2012;Herbel et al 2013;Jurkovič et al 2006;Mikasová et al 2005;Mohania et al 2008;Nováková et al 2013). The 16S-23S rDNA sequence analysis is exploited very often as well.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of biochemical and molecular methods for Lactobacillus reuteri strains differentiation

et al. 2014

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Several biochemical and molecular methods were used for discrimination of four Lactobacillus reuteri strains isolated from goatling and lamb stomach mucosa. Internal transcribed spacer (ITS)-PCR method and protein analysis by SDS-PAGE and MALDI-TOF showed to be suitable for strain discrimination whereas ITS-PCR/RFLP and enterobacterial repetitive intergenic consensus (ERIC)-PCR were not strain specific. The used methods differentiated tested strains into distinct groups; however, the location of strains in groups varied. Consistency in results was observed in the case of L. reuteri E and L. reuteri KO4m that were clustered into the same groups using all techniques, except of MALDI-TOF MS. The last one grouped goatling strains and lamb isolate into separate clusters. All investigated methods, except of ITS-PCR/RFLP and ERIC-PCR, were assessed as appropriate for distinguishing of L. reuteri strains.

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“…They can colonize the intestinal tract of humans and other mammals as a probiotic. In this genus, Lactobacillus acidophilus is the traditional species used in probiotics (Magalhães et al, 2008;Apás et al, 2008). Cruz et al (2007) and Talwalkar and Kailasapathy (2004) highlight the fact that Lactobacillus acidophilus requires an environment of low oxygen tension for optimal growth and has complex nutritional needs related to the assimilation of free amino acids, peptides, vitamins, nucleotides and certain minerals.…”

Section: Introductionmentioning

confidence: 99%

Immobilized Lactobacillus acidophilus produced from whey and alginate

Rosa

Filho

et al. 2013

Braz. J. Chem. Eng.

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-An analysis was made of the use of whey fermentation by Lactobacillus acidophilus LA-5 for encapsulated probiotic bacteria cell production. Fermentation was done in a 2-liter Biostat B Fermentor at 28±1 ºC without air supply and agitation maintained at 200 rpm. Different processing conditions were studied using Center Composite Design applied to Surface Response Methodology. Maximum cell yield (2.7 x10 10 NMP/mL for 36 hours) was achieved with 30.85 g/L of lactose, a pH value of 6.45 and 1.04 g/L of inoculum. Cell growth was evaluated using reconstituted and fresh whey after 144 hours of fermentation in pre-optimized conditions. Cell concentration after fermentation was 10 10 MPN/mL in all the assays. The Verhulst model proved to be satisfactory to fit the experimental results, providing a stationary cell concentration of 6.0 g/L and a specific growth rate of 0.09 h -1 . Cells were collected by centrifugation at 15000g for 5 minutes at 4 °C, immobilized in 2% alginate, and dried to a constant weight at 50 °C. Immobilized probiotic cells presented 10 11 MPN/g, a time required to kill 90% of the organisms (D value) of 18 h (70 ºC), an activation energy of 76.04 kJ/mol for thermal inactivation, and an in vitro resistance to low pH (D value of 62.5 min at 37 ºC, pH 2.5).

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Identification of Lactobacillus UFV H2b20 (probiotic strain) using DNA-DNA hybridization

Cited by 6 publications

References 22 publications

Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties

Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties

Evaluation of biochemical and molecular methods for Lactobacillus reuteri strains differentiation

Immobilized Lactobacillus acidophilus produced from whey and alginate

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