Identification of industrial strains of lactic acid bacteria by methods of molecular genetic typing

Ботина, С. Г.; Tsygankov, Yu. D.; Sukhodolets, V. V.

doi:10.1134/s1022795406120039

Cited by 9 publications

(3 citation statements)

References 94 publications

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“…In many situations, the 16S rRNA sequencing as a single approach is not sufficient for identifying Enterococcus strains. Previous studies showed that 16S rRNA sequencing may have difficulty in identifying species which share similar or identical (97.6% to 99.6% in 530‐bp) nucleotide sequence in the 16S rRNA region (Botina and others ; Ong and others ). In this study, the PCR was also performed using specific primers for differentiation of E. faecium from E. durans (Albano and others ), and RFLP‐PCR (Ben Belgacen and others ), but unsuccessfully (data were not shown).…”

Section: Resultsmentioning

confidence: 99%

“…mesenteroides (strains SJRP55 and SJRP78) did not group into any of the clusters. The RAPD‐PCR technique has been used for intra‐ and interspecies differentiation within the genus Lactobacillus (Oneca and others ; Botina and others ), and to identify LAB species in different dairy products (Crow and others ; Perez and others ; Coppola and others ; Lazzi and others ).…”

Section: Resultsmentioning

confidence: 99%

“…The phenotypical identification of LAB is very difficult, because they present a lot of similar characteristics. On the other hand, the combination of phenotypical, physiological, and molecular biology techniques can help to obtain better results of identification (Botina and others ; Galia and others ).…”

Section: Introductionmentioning

confidence: 99%

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Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Silva

Casella

Gomes

et al. 2015

Journal of Food Science

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The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important role in the technological and sensory quality of mozzarella cheese. In this study, the aim was to evaluate the diversity of the autochthones viable LAB isolated from water buffalo mozzarella cheese under storage. Samples were collected in 3 independent trials in a dairy industry located in the southeast region of Brazil, on the 28th day of storage, at 4 ºC. The LAB were characterized by Gram staining, catalase test, capacity to assimilate citrate, and production of CO2 from glucose. The diversity of LAB was evaluated by RAPD-PCR (randomly amplified polymorphic DNA-polymerase chain reaction), 16S rRNA gene sequencing, and by Vitek 2 system. Twenty LAB strains were isolated and clustered into 12 different clusters, and identified as Streptococcus thermophilus, Enterococcus faecium, Enterococcus durans, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus helveticus. Enterococcus species were dominant and citrate-positive. Only the strains of L. mesenteroides subsp. mesenteroides and L. fermentum produced CO2 from glucose and were citrate-positive, while L. casei was only citrate positive. This is the first report which elucidates the LAB diversity involved in Brazilian water buffalo mozzarella cheese. Furthermore, the results show that despite the absence of natural whey cultures as starters in production, the LAB species identified are the ones typically found in mozzarella cheese.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Silva

Casella

Gomes

et al. 2015

Journal of Food Science

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Biochemical Transformations Produced by Malolactic Fermentation

Costantini¹,

García-Moruno²,

Moreno‐Arribas

Wine Chemistry and Biochemistry

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Genetic diversity analysis of Leuconostoc mesenteroides from Korean vegetables and food products by multilocus sequence typing

Sharma

Kaur

Lee

2018

Appl Microbiol Biotechnol

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In the present study, 35 Leuconostoc mesenteroides strains isolated from vegetables and food products from South Korea were studied by multilocus sequence typing (MLST) of seven housekeeping genes (atpA, groEL, gyrB, pheS, pyrG, rpoA, and uvrC). The fragment sizes of the seven amplified housekeeping genes ranged in length from 366 to 1414 bp. Sequence analysis indicated 27 different sequence types (STs) with 25 of them being represented by a single strain indicating high genetic diversity, whereas the remaining 2 were characterized by five strains each. In total, 220 polymorphic nucleotide sites were detected among seven housekeeping genes. The phylogenetic analysis based on the STs of the seven loci indicated that the 35 strains belonged to two major groups, A (28 strains) and B (7 strains). Split decomposition analysis showed that intraspecies recombination played a role in generating diversity among strains. The minimum spanning tree showed that the evolution of the STs was not correlated with food source. This study signifies that the multilocus sequence typing is a valuable tool to access the genetic diversity among L. mesenteroides strains from South Korea and can be used further to monitor the evolutionary changes.

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Identification of industrial strains of lactic acid bacteria by methods of molecular genetic typing

Cited by 9 publications

References 94 publications

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Biochemical Transformations Produced by Malolactic Fermentation

Genetic diversity analysis of Leuconostoc mesenteroides from Korean vegetables and food products by multilocus sequence typing

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