Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

Ouoba, L.I.I.; Nyanga-Koumou, C.A.G.; Parkouda, Charles; Sawadogo, H.; Kobawila, Simon Charles; Kéléke, S.; Diawara, Bréhima; Louembé, D.; Sutherland, Jane P.

doi:10.1111/j.1365-2672.2009.04603.x

Cited by 40 publications

(43 citation statements)

References 40 publications

(59 reference statements)

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“…A precise assignment of lactobacilli to the level of genus or species is possible utilizing sequences of the 16S-23S-5S rRNA region. Many primers of 16S- or 16S-23S rRNA regions are available discriminating members of the genus Lactobacillus at species level using PCR, Denaturing Gradient Gel Electrophoresis (DGGE), RAPD, pulsed-field gel electrophoresis and other methods discussed further on [66,77,78]. …”

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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“…B. subtilis is a functional bacterium in Thai thua nao (Inatsu et al, 2006). Bacillus species have also been isolated from ethnic non-salted fermented locust bean (Parkia biglobosa) foods of Africa such as dawadawa, iru and soumbala which include B. amyloliquefaciens, Bacillus atrophaeus, Bacillus badius, B. cereus, Bacillus firmus, Bacillus fumus, B. licheniformis, B. megaterium, Bacillus mojavensis, Bacillus mycoides, Bacillus pumilus, B. subtilis, B. sphaericus, and B. thuringiensis (Ahaotu et al, 2013;Azokpota et al, 2006;Meerak International Journal of Food Microbiology 197 (2015) Ouoba et al, 2010). The aim of this paper is to isolate and identify the predominant species of Bacillus in naturally fermented tungrymbai and bekang of India.…”

Section: Introductionmentioning

confidence: 99%

Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

Chettri

Tamang

2015

International Journal of Food Microbiology

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“…The genera that comprise the LAB belong to the order Lactobacillales, and are primarily Lactobacillus, Pediococcus, Lactococcus , Streptococcus and Leuconostoc , while some peripheral genera are Enterococcus, Oenococcus, Aerococcus , and Carnobacterium . Interestingly, even within such a compact group, vastly divergent phenotypes have been reported, providing indications of high flexibility and adaptation of these species to their living environments [13-16]. …”

Section: Introductionmentioning

confidence: 99%

LAB-Secretome: a genome-scale comparative analysis of the predicted extracellular and surface-associated proteins of Lactic Acid Bacteria

et al. 2010

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BackgroundIn Lactic Acid Bacteria (LAB), the extracellular and surface-associated proteins can be involved in processes such as cell wall metabolism, degradation and uptake of nutrients, communication and binding to substrates or hosts. A genome-scale comparative study of these proteins (secretomes) can provide vast information towards the understanding of the molecular evolution, diversity, function and adaptation of LAB to their specific environmental niches.ResultsWe have performed an extensive prediction and comparison of the secretomes from 26 sequenced LAB genomes. A new approach to detect homolog clusters of secretome proteins (LaCOGs) was designed by integrating protein subcellular location prediction and homology clustering methods. The initial clusters were further adjusted semi-manually based on multiple sequence alignments, domain compositions, pseudogene analysis and biological function of the proteins. Ubiquitous protein families were identified, as well as species-specific, strain-specific, and niche-specific LaCOGs. Comparative analysis of protein subfamilies has shown that the distribution and functional specificity of LaCOGs could be used to explain many niche-specific phenotypes.A comprehensive and user-friendly database LAB-Secretome was constructed to store, visualize and update the extracellular proteins and LaCOGs http://www.cmbi.ru.nl/lab_secretome/. This database will be updated regularly when new bacterial genomes become available.ConclusionsThe LAB-Secretome database could be used to understand the evolution and adaptation of lactic acid bacteria to their environmental niches, to improve protein functional annotation and to serve as basis for targeted experimental studies.

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Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

Cited by 40 publications

References 40 publications

Timely approaches to identify probiotic species of the genus Lactobacillus

Timely approaches to identify probiotic species of the genus Lactobacillus

Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

LAB-Secretome: a genome-scale comparative analysis of the predicted extracellular and surface-associated proteins of Lactic Acid Bacteria

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