Molecular diversity of lactic acid bacteria on ileum broiler chicken fed by bran and bran fermentation

Baniyah, Laelatul; Jannah, Siti Nur; Rukmi, Isworo; Sugiharto, Sugiharto

doi:10.1088/1742-6596/1025/1/012049

Cited by 4 publications

(1 citation statement)

References 8 publications

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“…The DNA metagenome from each fermentation period was used as the template for 16S rRNA gene am plification, with a pair of forward and reverse primers (7f forward primer labelled with FAM and specific reverse primer for LAB SGLab0677) applied to amplify the re gion target at this stage (Figure 3). These materials were successfully able to detect the diversity of LAB communities in the ecosystem (Baniyah et al 2018). The 16S rRNA amplification fragment was cut by two individual restriction enzymes (HaeIII and DdeI).…”

Section: Lactic Acid Bacteria (Lab) Profile In Dadih Fermentationmentioning

confidence: 99%

Comparative lactic acid bacteria (LAB) profiles during dadih fermentation with spontaneous and back-slopping methods, as identified by terminal-restriction fragment length polymorphism (T-RFLP)

Wirawati

Sudarwanto

Lukman

et al. 2021

Indones. J. Biotechnol.

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The diversity of lactic acid bacteria (LAB) present during the manufacture of traditional fermented buffalo milk from West Sumatra, known as dadih, was studied via a culture-independent approach using terminal-restriction fragment length polymorphism (T-RFLP) to compare the dynamic diversity in back-slopping and spontaneous fermentation methods. Total LAB and pH were measured in freshly prepared buffalo milk and in \textit{dadih} fermented for 24 and 48 hours. The results indicated significant differences between the fermentation methods, with higher total LAB, and greater phylotype richness and relative abundance being identified in the back-slopping method. Terminal fragment lengths (TRFs) of 68 and 310 bp were common to both techniques, similar to those of Lactobacillus fermentum, Fructobacillus pseudoficulneus, Leuconostoc citreum, Leuconostoc kimchii, and Leuconostoc sp. The changes in phylotype number (species number) and relative abundances of LAB communities identified are expected to produce data needed to formulate the best fermentation process for dadih manufacturing. A 24-hour back-slopping fermentation method is recommended, as fermentation time of longer than 24 hours reduced viable LAB significantly. Our results also indicated that the T-RFLP technique is not only clearly sensitive enough and adequate for segregating LAB diversity in both fermentation methods, but that it also provides good information regarding the structure of microbial communities and their composition change during the fermentation process.

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Section: Lactic Acid Bacteria (Lab) Profile In Dadih Fermentationmentioning

confidence: 99%

Comparative lactic acid bacteria (LAB) profiles during dadih fermentation with spontaneous and back-slopping methods, as identified by terminal-restriction fragment length polymorphism (T-RFLP)

Wirawati

Sudarwanto

Lukman

et al. 2021

Indones. J. Biotechnol.

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Molecular typing tools for identifying and characterizing lactic acid bacteria: a review

Sharma

Lee

Park

2020

Food Sci Biotechnol

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Identification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use. Genotyping tools show comparatively better prospects, and they are widely used for distinguishing microorganisms. The techniques already employed in genotyping of lactic acid bacteria (LAB) are slightly different from one another, and each tool has its own advantages and disadvantages. This review paper compiles the comprehensive details of several fingerprinting tools that have been used for identifying and characterizing LAB at the species, sub-species, and strain levels. Notably, most of these approaches are based on restriction digestion, amplification using polymerase chain reaction, and sequencing. Nowadays, DNA sequencing technologies have made considerable progress in terms of cost, throughput, and methodology. A research journey to develop improved versions of generally applicable and economically viable tools for fingerprinting analysis is ongoing globally.

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Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects

Lahmamsi,

Ananou,

Lahlali

et al. 2024

Folia Microbiol

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Molecular diversity of lactic acid bacteria on ileum broiler chicken fed by bran and bran fermentation

Cited by 4 publications

References 8 publications

Comparative lactic acid bacteria (LAB) profiles during dadih fermentation with spontaneous and back-slopping methods, as identified by terminal-restriction fragment length polymorphism (T-RFLP)

Comparative lactic acid bacteria (LAB) profiles during dadih fermentation with spontaneous and back-slopping methods, as identified by terminal-restriction fragment length polymorphism (T-RFLP)

Molecular typing tools for identifying and characterizing lactic acid bacteria: a review

Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects

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