Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns

2008 ◽  
Vol 25 (7) ◽  
pp. 942-948 ◽  
Author(s):  
Patricia Ruiz ◽  
Pedro Miguel Izquierdo ◽  
Susana Seseña ◽  
M. Llanos Palop
Keyword(s):  
Genetic Diversity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Combined Analysis ◽  
Rapd Pcr ◽  
Intraspecific Genetic Diversity

scholarly journals Genetic diversity of lactic acid bacteria isolated from Sumbawa horse milk, Indonesia

2020 ◽  
Vol 21 (7) ◽  
Author(s):  
Kusdianawati KUSDIANAWATI ◽  
Apon Zaenal MUSTOPA ◽  
Fatimah FATIMAH ◽  
Bugi Ratno Budiarto
Keyword(s):  
Genetic Diversity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pcr Analysis ◽  
Phenotypic Characters ◽  
Lactococcus Garvieae ◽  
Rapd Pcr ◽  
Good Potential ◽  
Genotypic Characteristics ◽  
Rrna Sequences

Abstract. Kusdianawati, Mustopa AZ, Fatimah, Budiarto BR. 2020. Genetic diversity of lactic acid bacteria isolated from Sumbawa horse milk, Indonesia. Biodiversitas 21: 3225-3233. LAB from Sumbawa horse milk has good potential antimicrobial and probiotic agents. It is known, the study on LAB diversity based on its phenotypic characters is difficult to be distinguished. However, the development of molecular characterization based on the genotypic characteristic could be done for LAB diversity analysis. The aim of this study is to obtain the genetic diversity of LAB from Sumbawa horse milk collected from Penyaring Village and Lennanguar Village, Sumbawa, West Nusa Tenggara Indonesia. LAB strains were identified based on their genotypic characteristics, including their randomly amplified polymorphic DNA (RAPD) primers profiles and 16S ribosomal RNA (rRNA) sequences. The result of RAPD-PCR analysis showed 5 clusters of dendrograms resulted from GTG5 and LB2 primer amplification. Based on 16 rRNA sequences result, the phylogenetic tree was constructed and revealed 7 species of LAB i.e: SK 1.5, SKP K.3, SKP K.5, SKP K.9/SKP K.7/M.SKP K.3, SKL K.4, M.SKL K.1/ M.SKL K.5, and SKP K.4 belonging to the species of Enterococcus faecium, Weissella confusa, Lactococcus garvieae, Enterococcus thailandicus, Lactobacillus fermentum, Enterococcus faecalis, and Lactococcus petauri. In this study, the bacteria from Enterococcus sp., Lactococcus garvieae, and Lactococcus petauri existed as a novel of bacteria which means they have not been isolated and identified in Sumbawa horse milk compared to the previous findings.

scholarly journals Inter- and Intra-Species Diversity of Lactic Acid Bacteria in Apis mellifera ligustica Colonies

2020 ◽  
Vol 8 (10) ◽  
pp. 1578 ◽  
Author(s):  
Massimo Iorizzo ◽  
Gianfranco Pannella ◽  
Silvia Jane Lombardi ◽  
Sonia Ganassi ◽  
Bruno Testa ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Lactic Acid ◽  
Apis Mellifera ◽  
Lactic Acid Bacteria ◽  
Honey Bees ◽  
Rrna Gene ◽  
Chain Reaction ◽  
Rapd Pcr ◽  
The Social ◽  
Polymerase Chain

Lactic acid bacteria could positively affect the health of honey bees, including nutritional supplementation, immune system development and pathogen colonization resistance. Based on these considerations the present study evaluated predominant Lactic Acid Bacteria (LAB) species from beebread as well as from the social stomach and midgut of Apis mellifera ligustica honey bee foragers. In detail, for each compartment, the diversity in species and biotypes was ascertained through multiple culture-dependent approaches, consisting of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE), 16S rRNA gene sequencing and Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). The study of a lactic acid bacteria community, performed with PCR-DGGE and sequence analysis targeting the V1–V3 region of the 16S rRNA gene (rDNA), highlighted the presence of a few species, including Apilactobacillus kunkeei, Lactiplantibacillus plantarum, Fructobacillus fructosus, Levilactobacillus brevis and Lactobacillus delbrueckii subsp. lactis. Depending on the different compartments, diverse levels of biodiversity in species were found. Particularly, a very low inter-species biodiversity was detected in the midgut that was prevalently dominated by the presence of Apilactobacillus kunkeei. On the other hand, the beebread was characterized by a reasonable biodiversity showing the presence of five species and the predominance of Apilactobacillus kunkeei, Lactiplantibacillus plantarum and Fructobacillus fructosus. The RAPD-PCR analysis performed on the three predominant species allowed the differentiation into several biotypes for each species. Moreover, a relationship between biotypes and compartments has been detected and each biotype was able to express a specific biochemical profile. The biotypes that populated the social stomach and midgut were able to metabolize sugars considered toxic for bees while those isolated from beebread could contribute to release useful compounds with functional properties. Based on this knowledge, new biotechnological approaches could be developed to improve the health of honey bees and the quality of bee products.

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Almudena García-Ruiz ◽  
Carolina Cueva ◽  
Eva M. González-Rompinelli ◽  
María Yuste ◽  
Mireia Torres ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Bacteria Growth ◽  
Phenolic Extracts

scholarly journals Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

2005 ◽  
Vol 71 (12) ◽  
pp. 8954-8957 ◽  
Author(s):  
Ezekiel T. Neeley ◽  
Trevor G. Phister ◽  
David A. Mills
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Real Time ◽  
Real Time Pcr ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pcr Assay ◽  
Wine Production ◽  
Bacterial Populations ◽  
Wine Spoilage

ABSTRACT Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.

Role of malolactic fermentation in lactic acid bacteria

Biochimie ◽  
1988 ◽  
Vol 70 (3) ◽  
pp. 375-379 ◽  
Author(s):  
Pierre Renault ◽  
Claude Gaillardin ◽  
Henri Heslot
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation

Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring

2012 ◽  
Vol 40 (1) ◽  
pp. 63-73 ◽  
Author(s):  
Mohammad Salma ◽  
Sandrine Rousseaux ◽  
Anabelle Sequeira-Le Grand ◽  
Hervé Alexandre
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation

Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area

2006 ◽  
Vol 73 (3) ◽  
pp. 264-272 ◽  
Author(s):  
Salvatore Coppola ◽  
Vincenzina Fusco ◽  
Rosamaria Andolfi ◽  
Maria Aponte ◽  
Giuseppe Blaiotta ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Diversity ◽  
Raw Milk ◽  
Active Role ◽  
Lactobacillus Helveticus ◽  
Molecular Diagnostic ◽  
Rapd Pcr ◽  
Pasta Filata

Microbial diversity of the raw milk for the production of Fior di Latte di Agerola and its changes during cheesemaking were studied. Viable counts showed that at the end of curd ripening, loads of lactic acid bacteria, both mesophilic and thermophilic rods and cocci, higher than those commonly evidenced in similar cheeses produced by using natural or commercial starters, were detected. Identification of 272 isolates, supported by molecular diagnostic aids, evidenced representative cultures of a high number of bacterial taxa of interest as participating in the process, although most of the isolates belonged to Lactococcus lactis and Lactobacillus helveticus species. RAPD-PCR and REA-PFGE biotyping were performed for the isolates of the above species and it was shown that most of the strains isolated from the raw milk occurred during the whole cheesemaking process, and an active role of these strains in the fermentation was supposed. The results offer further proof of the importance of the raw milk as source of technologically interesting strains of lactic acid bacteria capable of driving the fermentation of traditional cheeses.

Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant

2015 ◽  
Vol 78 (12) ◽  
pp. 2170-2176 ◽  
Author(s):  
J. J. PADILLA-FRAUSTO ◽  
L. G. CEPEDA-MARQUEZ ◽  
L. M. SALGADO ◽  
M. H. ITURRIAGA ◽  
S. M. ARVIZU-MEDRANO
Keyword(s):  
Genetic Diversity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gel Electrophoresis ◽  
Pulsed Field Gel Electrophoresis ◽  
Processing Plant ◽  
Randomly Amplified Polymorphic Dna ◽  
Pulsed Field ◽  
Two Samples ◽  
Conveyor Belts

Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify Leuconostoc sources in a Vienna-type sausage processing plant and to evaluate the genetic diversity of the isolated strains. Three hundred and two samples of sausage batter, sausages during processing, spoiled sausage, equipment surfaces, chilling brine, workers' gloves and aprons, and used casings were collected (March to November 2008 and February to April 2010) from a sausage processing plant. Lactic acid bacteria (LAB) were quantified, and Leuconostoc were detected using PCR. Strains were isolated and identified in Leuconostoc-positive samples. Leuconostoc strains were genotyped using randomly amplified polymorphic DNA and pulsed-field gel electrophoresis. LAB content of nonspoiled and spoiled sausage ranged from <0.8 to 4.4 log CFU/g and from 4.9 to 8.3 log CFU/g, respectively. LAB levels on equipment surfaces ranged from <1.3 to 4.8 log CFU/100 cm2. Leuconostoc was detected in 35% of the samples, and 88 Leuconostoc spp. strains were isolated and genotyped. The main Leuconostoc spp. isolated were L. mesenteroides (37 genotypes), L. fallax (29 genotypes), and L. lactis (6 genotypes). Some strains of Leuconostoc isolated from equipment surfaces and sausages showed the same genotype. One L. lactis genotype included strains isolated from spoiled sausages analyzed in April 2008 and March to April 2010. Equipment and conveyor belts constitute Leuconostoc contamination sources. Leuconostoc persistence in the sausage processing environment and in the final product suggests the existence of microbial reservoirs, possibly on equipment surfaces.

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