Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

2011 ◽  
Vol 62 (4) ◽  
pp. 1825-1830 ◽  
Author(s):  
Jia Jia Wu ◽  
Ying Kun Ma ◽  
Fen Fen Zhang ◽  
Fu Sheng Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Independent Analysis ◽  
Culture Independent ◽  
Culture Dependent

Culture-Independent Analysis of Lactic Acid Bacteria Diversity Associated with Mezcal Fermentation

2010 ◽  
Vol 61 (5) ◽  
pp. 444-450 ◽  
Author(s):  
J. A. Narváez-Zapata ◽  
R. A. Rojas-Herrera ◽  
I. C. Rodríguez-Luna ◽  
C. P. Larralde-Corona
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacteria Diversity ◽  
Independent Analysis ◽  
Culture Independent

Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods

2016 ◽  
Vol 243 (1) ◽  
pp. 41-48 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Pilar Santamaría ◽  
Ana Rosa Gutiérrez ◽  
Rosa López ◽  
Isabel López-Alfaro
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Independent ◽  
Culture Dependent ◽  
Bacteria Communities ◽  
Wine Fermentations

Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region

2021 ◽  
pp. 1-7
Author(s):  
Talha Demirci ◽  
Aysun Oraç ◽  
Kübra Aktaş ◽  
Enes Dertli ◽  
Ismail Akyol ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Dna Isolation ◽  
Independent Method ◽  
Rrna Gene ◽  
Ripening Process ◽  
Culture Independent ◽  
Tulum Cheese ◽  
V3 Region ◽  
Culture Dependent ◽  
Bacterial 16S Rrna Gene

Abstract Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amplified with the PCR after direct DNA isolation from the cheese samples. Nine different species and five genera were determined by culturing, while 11 species were identified in the PCR-DGGE technique. This diversity revealed the uniqueness of artisanal cheese varieties. The dominant genera in all the cheese samples were composed of Enterococcus species. The culture-dependent method revealed five genera (Enterococcus,Bacillus,Lactococcus,Lactobacillus, Sphingomonas) while three genera (Enterococcus, Streptococcus, Lactococcus) were detected in the culture-independent method. It was concluded that combining the two methods is important for characterizing the whole microbiota of the Tulum cheese varieties produced in the Anamur region.

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