Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis

Liu, Wenjun; Bao, Qiuhua; Jirimutu,; Qing, Manjun; Siriguleng,; Chen, Xia; Sun, Ting; Li, Meihua; Zhang, Jiachao; Yu, Jie; Menghe, Bilige; Sun, Tiansong; Zhang, Heping

doi:10.1016/j.micres.2011.05.001

Cited by 84 publications

(59 citation statements)

References 20 publications

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“…All isolates tolerated 2, 4 and 6.5% of NaCl concentration and was catalase negative. Karimi et al (2012) and Liu et al (2012) who isolated L. acidophilus from cheese and found that L.l actis and L. casei were considered as the predominated species in fermented dairy products (Tables 1 and 2). …”

Section: Physiological and Biochemical Identificationmentioning

confidence: 99%

Isolation and identification of probiotic lactic acid bacteria from curd and in vitro evaluation of its growth inhibition activities against pathogenic bacteria

Hawaz¹

2014

Afr. J. Microbiol. Res.

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The aim of this study was to isolate and identify probiotic lactic acid bacteria from curd and evaluate in vitro, its growth inhibition activities against pathogenic bacteria. A total of nine strains of Lactobacillus were isolated from curd and identification of strains was done by biochemical and physiological tests and Lactobacillus leichmannii, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus coagulans, Lactobacillus acidophilus, Lactobacillus lactis and Lactobacillus rhamnosus strains were identified from curd. Lactobacillus strains survival were also assessed under conditions simulating human GI tract. Therefore, resistance to antibiotics, resistance to low pH, resistance to bile salt and bile salt hydrolysis was performed. Results showed that all tested isolates were able to grow at low pH 3.0, and at 0.3% bile concentration. L. casei, L. delbrueckii and L. brevis showed more resistance to antibiotics. According to haemolytic activity, all examined strains did not exhibit β-haemolytic activity when grown in Columbia human blood agar. Regarding the bile salt hydrolysis, L. casei and L. delbruekii showed partial bile salt hydrolysis activity and colony morphology was recorded as differentiated in comparison with the control MRS agar plates. Finally, antimicrobial activities of lactobacillus isolates were tested against five pathogenic bacteria (Staphylococcus sp., Bacillus sp., Klebsiella sp., Pseudomonas sp. and E. coli sp.) at pH 6.5 by disc diffusion method. All the tested isolates showed in vitro inhibitory zone against pathogenic bacteria. L. casei and L. delbrueckii showed maximum inhibition zone. In conclusion, the present study showed that L. casei and L. delbrueckii can be used as potential probiotic lactic acid bacteria.

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Section: Physiological and Biochemical Identificationmentioning

confidence: 99%

Isolation and identification of probiotic lactic acid bacteria from curd and in vitro evaluation of its growth inhibition activities against pathogenic bacteria

Hawaz¹

2014

Afr. J. Microbiol. Res.

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“…To avoid the inherent disadvantages of culture methods, such as underestimation of the viable cell counts, culture-independent methods, such as clone libraries or denaturing gradient gel electrophoresis (DGGE), are often used. Although there have been a few studies [11, 12] on the bacterial diversity of Airag and Tarag using the DGGE approach, too few culture-independent approaches have been performed to clarify the microbial diversity of these targets. The 16S rRNA gene sequence-based pyrosequencing method enables a detailed, comprehensive and high-throughput analysis of microbial ecology, and this method has been applied to various traditional fermented food research studies [13,14,15].…”

Section: Introductionmentioning

confidence: 99%

Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia

Oki

Dugersuren

Demberel

et al. 2014

Bioscience of Microbiota, Food and Health

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Here, we used pyrosequencing to obtain a detailed analysis of the microbial diversities of traditional fermented dairy products of Mongolia. From 22 Airag (fermented mare’s milk), 5 Khoormog (fermented camel’s milk) and 26 Tarag (fermented milk of cows, goats and yaks) samples collected in the Mongolian provinces of Arhangai, Bulgan, Dundgobi, Tov, Uburhangai and Umnugobi, we obtained a total of 81 operational taxonomic units, which were assigned to 15 families, 21 genera and 41 species in 3 phyla. The genus Lactobacillus is a core bacterial component of Mongolian fermented milks, and Lactobacillus helveticus, Lactobacillus kefiranofaciens and Lactobacillus delbrueckii were the predominant species of lactic acid bacteria (LAB) in the Airag, Khoormog and Tarag samples, respectively. By using this pyrosequencing approach, we successfully detected most LAB species that have been isolated as well as seven LAB species that have not been found in our previous culture-based study. A subsequent analysis of the principal components of the samples revealed that L. delbrueckii, L. helveticus, L. kefiranofaciens and Streptococcus thermophilus were the main factors influencing the microbial diversity of these Mongolian traditional fermented dairy products and that this diversity correlated with the animal species from which the milk was sourced.

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“…The PCR procedure was performed as reported previously26. After the amplification, the PCR products (about 1,500 bp) were sequenced at the Shanghai Majorbio Corporation.…”

Section: Methodsmentioning

confidence: 99%

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

Zhang

Wang

Huo

et al. 2016

Sci Rep

Self Cite

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Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobacter, Salinivibrio, Acinetobacter, Macrococcus, Kluyvera and Clostridium; this result was confirmed by q-PCR. PCoA based on Weighted UniFrac distances showed an apparent clustering pattern for Yucha samples from different locations, and Lactobacillus sakei, Lactobacillus saniviri and Staphylococcus sciuri represented OTUs according to the major identified markers. At the microbial functional level, it was observed that there was an enrichment of metabolic functional features, including amino acid and carbohydrate metabolism, which implied that the microbial metabolism in the Yucha samples tended to be vigorous. Accordingly, we further investigated the correlation between the predominant microbes and metabolic functional features. Thirteen species of Lactobacillus (147 strains) were isolated, and Lactobacillus plantarum (60 isolates) and Lactobacillus pentosus (34 isolates) were isolated from every sample.

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Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis

Cited by 84 publications

References 20 publications

Isolation and identification of probiotic lactic acid bacteria from curd and in vitro evaluation of its growth inhibition activities against pathogenic bacteria

Isolation and identification of probiotic lactic acid bacteria from curd and in vitro evaluation of its growth inhibition activities against pathogenic bacteria

Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

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