Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient

Abstract

Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg−1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified asLactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis,Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to theLactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between theL. casei/Pediococcus group and the Weissellagroup and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682.

Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk

“…There have been similar studies on the predominant lactic acid bacteria in other traditional dairy products; fermented milk in Inner Mongolia in China (Mitsuhashi et al 1989;Watabe et al 1998), Masai traditional fermented milk in Kenya (Mathara et al 2004), Zimbabwean fermented milk (Gadaga et al 2001), South African fermented milk (Beukes et al 2001), Sudanese fermented milk (Abdelgadir et al 2001), Malaysian food ingredients (Leisner et al 1999)…”

Class I integrons containing adhfrItrimethoprim resistance gene cassette in aquaticAcinetobacterspp.

“…Extractions of plasmid and chromosomal DNA were performed according to Zhou et al [16] and Leisner et al [17], respectively. The amplicon obtained by the primer set qacEΔ1 F and sulI B was labelled with digoxigenin using the Random Primed DNA Labeling Kit (Boehringer‐Mannheim, Germany).…”

Class I integrons containing a dhfrI trimethoprim resistance gene cassette in aquatic Acinetobacter spp.

“…Extractions of plasmid and chromosomal DNA were performed according to Zhou et al [16] and Leisner et al [17], respectively. The amplicon obtained by the primer set qacEv1 F and sulI B was labelled with digoxigenin using the Random Primed DNA Labeling Kit (Boehringer-Mannheim, Germany).…”