Comparison and evaluation of molecular methods used for identification and discrimination of lactic acid bacteria

Pál, Károly; Szén, Orsolya; Kiss, Attila; Naàr, Zoltan

doi:10.1002/jsfa.5564

Cited by 13 publications

(9 citation statements)

References 23 publications

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“…Besides bifidobacteria, lactobacilli are currently among the most important probiotics and species like Lactobacillus casei are widely used in food supplements and lactic beverages such as Yakult® (Yakult, Germany) or Actimel® (Danone, Germany) [7]. …”

Section: Introductionmentioning

confidence: 99%

“…For quality management reasons and in order to adhere to the European Health Claims Regulations (EC, No 1924/2006 of the European Parliament and of the Council of 20 th December 2006) fast and reliable tools are needed to identify and quantify probiotic strains used in a product [7,11]. …”

Section: Introductionmentioning

confidence: 99%

“…Fortunately, for species-specific identification of strains based on physiological properties other modern tools have become available over the last years such as the API system from Biomérieux (France), the Diatabs system (Rosco, Denmark) or the BIOLOG GP MicroPlate System (BIOLOG Inc., USA). Additionally, rapid identification tools based on genomic features of lactobacilli include 16S or 16S-23S rDNA (ITS)-PCR and quantitative real time PCR analysis or proteomic analysis using MALDI-TOF MS [7] (Table 1). …”

Section: Introductionmentioning

confidence: 99%

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Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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Over the past decades the use of probiotics in food has increased largely due to the manufacturer’s interest in placing “healthy” food on the market based on the consumer’s ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbers increasing steadily. Probiotics are used as starter cultures in dairy products such as cheese or yoghurts and in addition they are also utilized in non-dairy products such as fermented vegetables, fermented meat and pharmaceuticals, thereby, covering a large variety of products.To assure quality management, several pheno-, physico- and genotyping methods have been established to unambiguously identify probiotic lactobacilli. These methods are often specific enough to identify the probiotic strains at genus and species levels. However, the probiotic ability is often strain dependent and it is impossible to distinguish strains by basic microbiological methods.Therefore, this review aims to critically summarize and evaluate conventional identification methods for the genus Lactobacillus, complemented by techniques that are currently being developed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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“…Numerous publications report on molecular PCR typing performed by RAPD analysis to discriminate both at genus- and strain-level among different probiotic lactobacilli (57–59) and bifidobacteria (36, 60). …”

Section: Genotypic Methodsmentioning

confidence: 99%

Phenotyping and genotyping are both essential to identify and classify a probiotic microorganism

Donelli¹,

Vuotto²,

Mastromarino³

2013

Microbial Ecology in Health & Disease

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The use of probiotic products, especially for humans, requires an unequivocal taxonomical definition of their microbial content, in order to assign the probiotic effects to well identified and characterized microbial strains. In the absence of this, the labeling of some marketed probiotics may be misleading, both in terms of microbiological contents and possible beneficial effects. Currently, the ‘polyphasic taxonomy’ based on the integration of phenotypic and genotypic data seems to be the most appropriate approach. In fact, even if phenotypic characters often overlap among genetically different species, the molecular methods alone are frequently not able to establish distinct boundaries among phylogenetically related species. Thus, a valid scheme for the identification of a probiotic strain should be currently based on its morphological, physiological, and biochemical features as well as on aspects of its genetic profile. It is important that the identity of specific probiotic strains appearing on the product label is the result of a carefully selected combination of suitable phenotypic and genotypic analytical methods. Only adoption of such a policy could give the right emphasis to the significance of strain-specificity and thus provide health authorities with accurate tools to better evaluate the health benefits claimed by each probiotic-based product. The most common phenotypic and genotypic methods are briefly reviewed here with the aim of highlighting the suitable techniques which can be used to differentiate among microorganisms of probiotic interest, particularly those claiming beneficial health effects for humans.

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“…It can also be isolated from beverages and foods such as wine, milk, kefir, meat, fruit, vegetables, cereals and dairy products, mainly in yogurts and cheeses (Pál et al, 2012;Herbel et al, 2013;Barrangou et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Metabolism and physiology of Lactobacilli: a review

Mesquita

Silveira²,

Filho

et al. 2017

J. Env. Anal. Progr.

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The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects on health. This species has a great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria, and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.

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Comparison and evaluation of molecular methods used for identification and discrimination of lactic acid bacteria

Cited by 13 publications

References 23 publications

Timely approaches to identify probiotic species of the genus Lactobacillus

Timely approaches to identify probiotic species of the genus Lactobacillus

Phenotyping and genotyping are both essential to identify and classify a probiotic microorganism

Metabolism and physiology of Lactobacilli: a review

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