Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

Catzeddu, Pasquale; E, Mura; Parente, Eugenio; Sanna, Manuela; Farris, Giovanni Antonio

doi:10.1016/j.syapm.2005.07.013

Cited by 65 publications

(33 citation statements)

References 23 publications

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“…Currently, with the rapid development of biotechnology, more and more molecular technology has been applied in genetic diversity research in LAB. DNA-based techniques, such as DNA-DNA hybridization analysis, rRNA homology analysis, plasmid profi ling and randomly amplifi ed polymorphic DNA analysis have been introduced to characterize LAB (Catzeddu et al, 2006;Mohania et al, 2008;Sugimoto et al, 2008;. In our research, we used physiological and molecular methods together.…”

Section: Discussionmentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

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Section: Discussionmentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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“…In fact, the possibility of extracting amplifiable microbial DNA directly from panettone cake after heat treatment, and consequently of identifying the species involved in the fermentative process, has recently been demonstrated (Picozzi et al, 2006). Genetic characterization at the strain level has already been evaluated using different techniques (Zapparoli et al, 1998;Randazzo et al, 2005;Catzeddu et al, 2006;Corsetti et al, 2007;De Angelis et al, 2007;Valcheva et al, 2007). Although random amplified polymorphic DNA (RAPD)-PCR assays have been presented as a suitable tool to detect genetic polymorphism within a species, it is often difficult to compare the results from different studies, since they are heavily dependent on the experimental operating conditions.…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

et al. 2010

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Lactobacillus sanfranciscensis is a lactic acid bacterium that characterizes the sourdough environment. The genetic differences of 24 strains isolated in different years from sourdoughs, mostly collected in Italy, were examined and compared by PFGE and multilocus sequence typing (MLST). The MLST scheme, based on the analysis of six housekeeping genes (gdh, gyrA, mapA, nox, pgmA and pta) was developed for this study. PFGE with the restriction enzyme ApaI proved to have higher discriminatory power, since it revealed 22 different pulsotypes, while 19 sequence types were recognized through MLST analysis. Notably, restriction profiles generated from three isolates collected from the same firm but in three consecutive years clustered in a single pulsotype and showed the same sequence type, emphasizing the fact that the main factors affecting the dominance of a strain are correlated with processing conditions and the manufacturing environment rather than the geographical area. All results indicated a limited recombination among genes and the presence of a clonal population in L. sanfranciscensis. The MLST scheme proposed in this work can be considered a useful tool for characterization of isolates and for indepth examination of the strain diversity and evolution of this species.

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“…The aim of this work was to determinate the LAB populations of beef packaged using the TVP or AVSP systems in order to investigate if the better shelf life and physicochemical properties exhibited by meats packaged using the AVSP (Barros-Vela´zquez et al, 2003;Va´zquez et al, 2004) are related to the selection of different LAB populations. For this purpose, LAB isolated from meats packaged using TVP or AVSP were indentified by amplification of 16S rRNA using universal primers and by sequencing the PCR products (Balca´zar et al, 2007;Catzeddu, Mura, Parente, Sanna, & Farris, 2006). RAPD-PCR and cluster analyses of the patterns obtained were performed to acquire more detailed information about the strains.…”

Section: Introductionmentioning

confidence: 99%

Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems Caracterización molecular de bacterias ácido-lácticas aisladas a partir de carne de ternera envasada al vacío de modo tradicional y mediante un sistema avanzado

Samuel

Miranda

Guarddon

et al. 2011

CyTA - Journal of Food

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Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

Cited by 65 publications

References 23 publications

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

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