Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet
| Autor: | Jaleh Barar, Yadollah Omidi, Hadi Maleki Kakelar, Shahram Hanifian, Abolfazl Barzegari |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
DNA
Bacterial medicine.disease_cause 01 natural sciences Abomasum Analytical Chemistry law.invention Probiotic fluids and secretions 0404 agricultural biotechnology Cheese law RNA Ribosomal 16S Lactobacillus medicine Animals Food science biology Probiotics 010401 analytical chemistry food and beverages Pathogenic bacteria Sequence Analysis DNA 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Amplified Ribosomal DNA Restriction Analysis Random Amplified Polymorphic DNA Technique 0104 chemical sciences RAPD Rennet Bacteria Food Science |
| Zdroj: | Food Chemistry. 272:709-714 |
| ISSN: | 0308-8146 |
| Popis: | Lactobacillus species are beneficial for the functional food industry and preventive medicine. The complex microflora of traditional cheese depends on the cheese types (e.g., homemade rennets). Here, the abomasum driven rennet was assessed for the existence of lactobacilli. For differentiating lactobacilli, the bacterial suspension was screened for the acid and bile resistance. The isolated bacteria were evaluated for antibiotic susceptibility and antagonistic impacts on other pathogenic bacteria. The 16S rDNA gene was evaluated by the amplified ribosomal DNA restriction analysis (ARDRA) recruiting the restriction enzyme Taq I and compared to the virtually digested patterns of previous reports on lactobacilli. The isolates were examined by random amplified polymorphic DNA (RAPD) and distinctive lactobacilli were sequenced. ARDRA and RAPD data showed three distinct lactobacilli strains, including L. acidophilus, L. planetarum, and L. fermentum. The homemade rennet is proposed as the novel source of probiotic strains as an alternative to the traditional cheeses. |
| Databáze: | OpenAIRE |
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