Genotypic and phenotypic diversity of<i>Lactobacillus rossiae</i>strains isolated from sourdough

Cagno, Raffaella Di; Angelis, Maria De; Gallo, Giovanna; Settanni, Luca; Berloco, Mariagrazia; Siragusa, Sonya; Parente, Eugenio; Corsetti, Aldo; Gobbetti, Marco

doi:10.1111/j.1365-2672.2007.03389.x

Cited by 31 publications

(20 citation statements)

References 42 publications

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“…For instance, neither amino acids nor their derivatives are used as a carbon source by L. rossiae [55]. De Angelis et al (2007) mentioned that LAB fermentation capacity varies from very few (e.g.…”

Section: Identification Methods For Members Of the Genus Lactobacillusmentioning

confidence: 99%

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: Identification Methods For Members Of the Genus Lactobacillusmentioning

confidence: 99%

Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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“…Random amplified polymorphic DNA is a molecular typing technique that is often used to differentiate closely related strains. It is especially sensitive to strain variation when three optimized primers are employed [34-36]. Random amplified polymorphic DNA may detect single base changes in genomic DNA and genetic maps consisting of RAPD markers can be generated more efficiently than by using RFLP targeted PCR-based methods [28].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Haemophilus parasuis reference strains and field isolates by using random amplified polymorphic DNA and protein profiles

2012

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BackgroundHaemophilus parasuis is the causative agent of Glässer’s disease and is a pathogen of swine in high-health status herds. Reports on serotyping of field strains from outbreaks describe that approximately 30% of them are nontypeable and therefore cannot be traced. Molecular typing methods have been used as alternatives to serotyping. This study was done to compare random amplified polymorphic DNA (RAPD) profiles and whole cell protein (WCP) lysate profiles as methods for distinguishing H. parasuis reference strains and field isolates.ResultsThe DNA and WCP lysate profiles of 15 reference strains and 31 field isolates of H. parasuis were analyzed using the Dice and neighbor joining algorithms. The results revealed unique and reproducible DNA and protein profiles among the reference strains and field isolates studied. Simpson’s index of diversity showed significant discrimination between isolates when three 10mer primers were combined for the RAPD method and also when both the RAPD and WCP lysate typing methods were combined.ConclusionsThe RAPD profiles seen among the reference strains and field isolates did not appear to change over time which may reflect a lack of DNA mutations in the genes of the samples. The recent field isolates had different WCP lysate profiles than the reference strains, possibly because the number of passages of the type strains may affect their protein expression.

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“…namely L. rossiae, is being frequently isolated at high numbers from sourdoughs produced in Italy (Valmorri et al, 2006;Di Cagno et al, 2007) and it has been also detected in Belgian sourdoughs (Scheirlinck et al, 2007(Scheirlinck et al, , 2008. The majority of LAB screened and selected to act as starters in sourdough production belong to OHe species (Minervini et al, 2012;Settanni et al, 2013).…”

Section: Strainsmentioning

confidence: 99%