scholarly journals Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting

2000 ◽  
Vol 66 (3) ◽  
pp. 1084-1092 ◽  
Author(s):  
Nokuthula F. Kunene ◽  
Ifigenia Geornaras ◽  
Alexander von Holy ◽  
John W. Hastings
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Length Polymorphism ◽  
Fragment Length ◽  
Fragment Length Polymorphism ◽  
Amplified Fragment Length Polymorphism ◽  
Soluble Proteins ◽  
Bacterial Strains ◽  
Lactobacillus Curvatus ◽  
Lactobacillus Sake

ABSTRACT The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. In this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyzing the electrophoretic profiles of total soluble proteins. A total of 58 of the 180 strains wereLactobacillus plantarum strains, 47 were Leuconostoc mesenteroides strains, 25 were Lactobacillus sake-Lactobacillus curvatus strains, 17 were Pediococcus pentosaceus strains, 13 were Pediococcus acidilacticistrains, and 7 were Lactococcus lactis strains. L. plantarum and L. mesenteroides strains were the dominant strains during the fermentation process and were recovered from 87 and 73% of the households, respectively. The potential origins of these groups of lactic acid bacteria were assessed by amplified fragment length polymorphism fingerprint analysis.

scholarly journals Development of Amplified Fragment Length Polymorphism-Derived Functional Strain-Specific Markers To Assess the Persistence of 10 Bacterial Strains in Soil Microcosms

2010 ◽  
Vol 76 (21) ◽  
pp. 7126-7135 ◽  
Author(s):  
S.-R. Xiang ◽  
M. Cook ◽  
S. Saucier ◽  
P. Gillespie ◽  
R. Socha ◽  
...  
Keyword(s):  
Length Polymorphism ◽  
Fragment Length ◽  
Dna Markers ◽  
Fragment Length Polymorphism ◽  
Detection Threshold ◽  
Amplified Fragment Length Polymorphism ◽  
High Specificity ◽  
Strain Level ◽  
Bacterial Strains ◽  
Functional Strain

ABSTRACT To augment the information on commercial microbial products, we investigated the persistence patterns of high-priority bacterial strains from the Canadian Domestic Substance List (DSL). Specific DNA markers for each of the 10 DSL bacterial strains were developed using the amplified fragment length polymorphism (AFLP) technique, and the fates of DSL strains introduced in soil were assessed by real-time quantitative PCR (qPCR). The results indicated that all DNA markers had high specificity at the functional strain level and that detection of the target microorganisms was sensitive at a detection limitation range from 1.3 × 102 to 3.25 × 105 CFU/g of dry soil. The results indicated that all introduced strains showed a trend toward a declining persistence in soil and could be categorized into three pattern types. The first type was long-term persistence exemplified by Pseudomonas stutzeri (ATCC 17587) and Pseudomonas denitrificans (ATCC 13867) strains. In the second pattern, represented by Bacillus subtilis (ATCC 6051) and Escherichia hermannii (ATCC 700368), the inoculated strain populations dropped dramatically below the detection threshold after 10 to 21 days, while in the third pattern there was a gradual decrease, with the population falling below the detectable level within the 180-day incubation period. These patterns indicate a selection effect of a microbial community related to the ecological function of microbial strains introduced in soil. As a key finding, the DSL strains can be quantitatively tracked in soil with high sensitivity and specificity at the functional strain level. This provides the basic evidence for further risk assessment of the priority DSL strains.

scholarly journals Analyses of Dynamics in Dairy Products and Identification of Lactic Acid Bacteria Population by Molecular Methods

2017 ◽  
Vol 5 (1) ◽  
pp. 6
Author(s):  
Aytül Sofu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Length Polymorphism ◽  
Fragment Length ◽  
Gel Electrophoresis ◽  
Dairy Products ◽  
Fragment Length Polymorphism ◽  
Molecular Methods ◽  
Pulse Field ◽  
Gradient Gel Electrophoresis

Lactic acid bacteria (LAB) with different ecological niches are widely seen in fermented meat, vegetables, dairy products and cereals as well as in fermented beverages. Lactic acid bacteria are the most important group of bacteria in dairy industry due to their probiotic characteristics and fermentation agents as starter culture. In the taxonomy of the lactic acid bacteria; by means of rep-PCR, which is the analysis of repetitive sequences that are based on 16S ribosomal RNA (rRNA) gene sequence, it is possible to conduct structural microbial community analyses such as Restriction Fragment Length Polymorphism (RFLP) analysis of DNA fragments of different sizes cut with enzymes, Random Amplified Polymorphic DNA (RAPD) polymorphic DNA amplified randomly at low temperatures and Amplified Fragment-Length Polymorphism (AFLP)-PCR of cut genomic DNA. Besides, in the recent years, non-culture-based molecular methods such as Pulse Field Gel Electrophoresis (PFGE), Denaturing Gradient Gel Electrophoresis (DGGE), Thermal Gradient Gel Electrophoresis (TGGE), and Fluorescence In-situ Hybridization (FISH) have replaced classical methods once used for the identification of LAB. Identification of lactic acid bacteria culture independent regardless of the method will be one of the most important methods used in the future pyrosequencing as a Next Generation Sequencing (NGS) techniques. This paper reviews molecular-method based studies conducted on the identification of LAB species in dairy products.

scholarly journals 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)

2021 ◽  
Vol 26 (3) ◽  
pp. 115
Author(s):  
Chandra Utami Wirawati ◽  
Mirnawati Bachrum Sudarwanto ◽  
Denny Widaya Lukman ◽  
Ietje Wientarsih ◽  
Eko Agus Srihanto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Restriction Fragment Length Polymorphism ◽  
Restriction Fragment ◽  
Length Polymorphism ◽  
Fragment Length ◽  
Fermentation Process ◽  
Fragment Length Polymorphism ◽  
Buffalo Milk ◽  
Restriction Fragment Length

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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