Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia)
| Autor: | Patrick Tailliez, Frédéric Ampe, Jean-Pierre Guyot, Maurice Raimbault, Nabil Ben Omar |
|---|---|
| Přispěvatelé: | Unité mixte de recherche interactions plantes-microorganismes, Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS), Bactéries Lactiques et Pathogènes Opportunistes (UBLO), Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2000 |
| Předmět: |
Manihot
Starch Molecular Sequence Data Biology Applied Microbiology and Biotechnology Microbiology DNA Ribosomal chemistry.chemical_compound Lactobacillus RNA Ribosomal 16S Botany Leuconostoc Lactic Acid Pediococcus Ecology Evolution Behavior and Systematics Phylogeny food and beverages Genetic Variation Lactobacillaceae biology.organism_classification RAPD Lactic acid Random Amplified Polymorphic DNA Technique [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology chemistry Fermentation Food Microbiology RADP Bacteria Plasmids |
| Zdroj: | Systematic and Applied Microbiology Systematic and Applied Microbiology, Elsevier, 2000, 23, pp.285-291 |
| ISSN: | 0723-2020 |
| Popis: | Lactic acid bacteria and more particularly lactobacilli and Leuconostoc, are widely found in a wide variety of traditional fermented foods of tropical countries, made with cereals, tubers, meat or fish. These products represent a source of bacterial diversity that cannot be accurately analysed using classical phenotypic and biochemical tests. In the present work, the identification and the molecular diversity of lactic acid bacteria isolated from cassava sour starch fermentation were assessed by using a combination of complementary molecular methods: Randomly Amplified Polymorphic DNA fingerprinting (RAPD), plasmid profiling, hybridization using rRNA phylogenetic probes and partial 16S rDNA sequencing. The results revealed a large diversity of bacterial species (Lb. manihotivorans, Lb. plantarum, Lb. casei, Lb. hilgardii, Lb. buchneri, Lb. fermentum, Ln. mesenteroides and Pediococcus sp.). However, the most frequently isolated species were Lb. plantarum and Lb. manihotivorans. The RAPD analysis revealed a large molecular diversity between Lb. manihotivorans or Lb. plantarum strains. These results, observed on a rather limited number of samples, reveal that significant bacterial diversity is generated in traditional cassava sour starch fermentations. We propose that the presence of the amylolytic Lb. manihotivorans strains could have a role in sour starch processing. |
| Databáze: | OpenAIRE |
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