Comparison of genotypic and biochemical characteristics of Streptococcus thermophilus strains isolated from sour milk products

Autor:	Tsygankov IuD, M. A. Trenina, Sukhodolets Vv, Botina Sg
Rok vydání:	2007
Předmět:	Streptococcus thermophilus Genetic diversity Thermophile food and beverages Biology Ribosomal RNA 16S ribosomal RNA biology.organism_classification Applied Microbiology and Biotechnology Biochemistry Microbiology Lactic acid chemistry.chemical_compound chemistry Fermentation Gene
Zdroj:	Applied Biochemistry and Microbiology. 43:598-603
ISSN:	1608-3024 0003-6838
DOI:	10.1134/s0003683807060051
Popis:	Overall, 72 strains of lactic acid thermophilic streptococci isolated from sour milk products manufactured in various regions of Russia and European countries were analyzed using classical microbiological and molecular biological methods. Physiological and biochemical properties and genetic diversity of these Streptococcus thermophilus strains were studied, and a comparative analysis of the nucleotide sequences of the 16S rRNA gene was conducted. It has been demonstrated that the homology of proximal parts of the 16S rRNA gene of all the strains studied towards one another and towards the reference strain ATCC19258 amounts to 100%. As for the sugar fermentation, some strains display the characteristics untypical of the S. thermophilus members. The data obtained suggest that it is preferable to use gene 16S rRNA sequencing data for identification of natural isolates of closely related lactic acid bacterial species; moreover, this method is recommended for a precise species identification of industrial bacterial strains used in the food industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::39c2e61077cf7c22990c97a6f95ee9a8 https://doi.org/10.1134/s0003683807060051 Zobrazit plný text záznamu Plný text ve formátu PDF