Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses

Andrighetto, Christian; Borney, F.; Barmaz, Andrea; Stefanon, Bruno; Lombardi, Angiolella

doi:10.1016/s0958-6946(01)00134-0

Cited by 66 publications

(50 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A single ITS amplification product of about 350 bp was detected in S. thermophilus and S. salivarius strains using a standard agarose gel electrophoresis as previously reported by Tilsala-Timisjärvi & Alatossava (1997) and by Moschetti et al (1998). Furthermore, (data not shown) a 350 bp amplified fragment was also detected in S. bovis, S. macedonicus and S. waius, increasing the number of Streptococcus species showing identical ITS profiles and often isolated from cheeses produced with raw milk and natural starter (Andrighetto et al, 2002;Tsakalidou et al, 1998). Identical results were obtained for all 'S.…”

Section: Resultssupporting

confidence: 85%

16S–23S rRNA intergenic spacer region sequence variation in Streptococcus thermophilus and related dairy streptococci and development of a multiplex ITS-SSCP analysis for their identification

et al. 2003

View full text Add to dashboard Cite

The 16S-23S rRNA internal transcribed spacer (ITS) region of several Streptococcus thermophilus strains and some related dairy streptococci, S. macedonicus, S. salivarius and S. bovis, was analysed by sequence analysis. All the Streptococcus species were easily discriminated on the basis of sequence variations principally located upstream and downstream of the region encompassing the double-stranded processing sites and the tRNA Ala gene. Comparison between tRNA Ala gene sequences highlighted a high level of sequence conservation among the Streptococcus species investigated despite their belonging to separated phylogenetic clusters, i.e. the S. salivarius and S. bovis rRNA groups. A low but significant degree of variability was detected among the S. thermophilus strains, allowing the identification of four different ITS sequences. Similarity analysis of the ITS sequences showed that the Streptococcus species were clustered in two main branches, one containing S. macedonicus and S. bovis strains, and one containing S. thermophilus and S. salivarius strains. With the aim of developing a rapid tool for the identification of the dairy streptococci species a multiplex ITS-SSCP analysis of two discrete regions within the ITS locus was carried out.

show abstract

Section: Resultssupporting

confidence: 85%

16S–23S rRNA intergenic spacer region sequence variation in Streptococcus thermophilus and related dairy streptococci and development of a multiplex ITS-SSCP analysis for their identification

et al. 2003

View full text Add to dashboard Cite

show abstract

“…RAPD-PCR reactions were performed with primers M13, D11344 and D8635 (Table 1), amplification conditions, as well as electrophoresis and analysis of the amplification products, were as previously described (Andrighetto et al 2002;Morandi et al 2006). Grouping of the RAPD-PCR profiles was obtained with the BioNumeric 5.0 software package (Applied Maths, Kortrijk, Belgium) using the unweighted pair-group method using arithmetic averages cluster analysis.…”

Section: Randomly Amplified Polymorphic Dna Analysismentioning

confidence: 99%

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

Morandi

Brasca

Lodi

2011

Dairy Science & Technol.

View full text Add to dashboard Cite

Bitto is a ProtectedDesignation of Origin raw milk cheese produced in a restricted Italian alpine area only during the summer transhumance. The indigenous microbial ecosystem of this artisanal cheese is considered a primary factor related to its typicality. The aim of the research was to investigate the dynamics of wild lactic acid bacteria (LAB) involved in Bitto production and to study the characteristics of LAB. A total of 210 LAB isolates from curd, whey and ripened cheese, were first molecularly analysed by means of randomly amplified polymorphic DNA (RAPD). After strain differentiation, LAB were identified at the species level using speciesspecific primers and 16S rRNA gene sequencing. Genotypic diversity and technological properties of major interest for cheese making (acidification ability, redox potential and caseinolytic activity) were also evaluated. The predominant species, in both curd and ripened cheese, was Enterococcus faecium, and there appeared a high degree of diversity in the genotypic and technological traits. By using 16S rRNA sequencing and RAPD-PCR as well as examining the phenotypic properties, the new isolates were shown to belong to a novel enterococcal species for which the name Enterococcus lactis has been proposed. Among the curd isolates, six bacteriocin producers were found belonging to E. faecium, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus species. 意大利PDO Bitto干酪中野生乳酸菌的技术、表型和基因型特性研究摘要 Bitto 是产自意大利阿尔卑斯山部分地区,且仅在夏季放牧季节生产的 PDO(原产地名号保护)鲜乳干酪。这种手工干酪中固有的微生物生态系统被认为是决定该干酪特性的主要因素。本研究目的是调查Bitto 生产过程中野

show abstract

“…This modified PCR program used for RAPD PCR was found to be more efficient than that described by Botina et al (2007) and Andrighetto et al (2001Andrighetto et al ( , 2002. On the basis of RAPD, no clear correlation can be deduced between RAPD clusters and folate production by isolates.…”

Section: Resultsmentioning

confidence: 81%

“…Vuyst et al (2002) studied the biodiversity of the wild LAB microflora from the Seven Greek traditional wheat sourdoughs sampled from different geographical areas of Greece by RAPD-PCR and showed one major (cluster II) comprising of 16 out of 27 strains with a correlation of 79% and two minor, clusters I (five strains) at 60% correlation and cluster III (six strains) at a 62%. Similarly Andrighetto et al (2002) analysed the genetic variability within 218 S. thermophilus isolates from Italian traditional cheeses by RAPD-PCR and showed five major clusters at 60% similarity level. Later, Yousif et al (2005) showed considerable degree of genomic diversity between 21 Enterococcus isolates from Hussuwa fermentations carried out in different surroundings by RAPD-PCR genotyping using M13 and AP4 primer.…”

Section: Resultsmentioning

confidence: 99%

Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production

Iyer

Tomar

Mohanty

et al. 2011

Dairy Science & Technol.

View full text Add to dashboard Cite

This study deals with the bio-prospecting of folate producing strains of Streptococcus thermophilus isolated from milk and different fermented milk products of Indian origin. From a total of 500 randomly selected colonies isolated from 209 different samples, 117 isolates were identified as S. thermophilus by classical biochemical and molecular characterization. Frequency of incidence of S. thermophilus in the different samples of milk and milk products was variable with the highest in the dahi followed by yogurt and lassi and a very low incidence in case of milk and cheese. On screening for folate using a microbiological assay with a trienzyme extraction, about 15% of strains was found to produce folate in the range of 40-50 μg·L −1 , 35% in the range of 20-30 μg·L −1 , and the remainder in the range of 4-16 μg·L −1 . Comparative analysis of the random amplification of polymorphic DNA PCR fingerprint profiles was used to characterize interspecific diversity of the ten highest folate producers. The LacZ gene of two of the highest folate producing isolates were sequenced and submitted to GenBank under following accession numbers of FJ161697 and FJ161698.

show abstract

Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses

Cited by 66 publications

References 11 publications

16S–23S rRNA intergenic spacer region sequence variation in Streptococcus thermophilus and related dairy streptococci and development of a multiplex ITS-SSCP analysis for their identification

16S–23S rRNA intergenic spacer region sequence variation in Streptococcus thermophilus and related dairy streptococci and development of a multiplex ITS-SSCP analysis for their identification

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production

Contact Info

Product

Resources

About