Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

2008 ◽  
Vol 121 (1) ◽  
pp. 35-40 ◽  
Author(s):  
Buddhiman Tamang ◽  
Jyoti P. Tamang ◽  
Ulrich Schillinger ◽  
Charles M.A.P. Franz ◽  
Michael Gores ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
North East India ◽  
North East ◽  
Genotypic Identification

scholarly journals Lactic acid bacteria in Hamei and Marcha of North East India

2007 ◽  
Vol 47 (2) ◽  
pp. 119-125 ◽  
Author(s):  
J. P. Tamang ◽  
S. Dewan ◽  
B. Tamang ◽  
A. Rai ◽  
U. Schillinger ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
North East India ◽  
North East

Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages

2005 ◽  
Vol 22 (5) ◽  
pp. 373-382 ◽  
Author(s):  
Salim Ammor ◽  
Cinta Rachman ◽  
Stéphane Chaillou ◽  
Hervé Prévost ◽  
Xavier Dousset ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Small Scale ◽  
Genotypic Identification ◽  
Dry Sausages

scholarly journals Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs

2007 ◽  
Vol 73 (19) ◽  
pp. 6262-6269 ◽  
Author(s):  
Ilse Scheirlinck ◽  
Roel Van der Meulen ◽  
Ann Van Schoor ◽  
Marc Vancanneyt ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Geographical Origin ◽  
Taxonomic Composition ◽  
Fermented Foods ◽  
Microbial Composition ◽  
Gene Sequence Analysis ◽  
Identification Approach ◽  
Genotypic Identification ◽  
Element Sequence

ABSTRACT A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communities. For this purpose, a total of 714 LAB from 21 sourdoughs sampled at 11 artisan bakeries throughout Belgium were subjected to a polyphasic identification approach. The microbial composition of the traditional sourdoughs was characterized by bacteriological culture in combination with genotypic identification methods, including repetitive element sequence-based PCR fingerprinting and phenylalanyl-tRNA synthase (pheS) gene sequence analysis. LAB from Belgian sourdoughs belonged to the genera Lactobacillus, Pediococcus, Leuconostoc, Weissella, and Enterococcus, with the heterofermentative species Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus plantarum, and Lactobacillus pontis as the most frequently isolated taxa. Statistical analysis of the identification data indicated that the microbial composition of the sourdoughs is mainly affected by the bakery environment rather than the flour type (wheat, rye, spelt, or a mixture of these) used. In conclusion, the polyphasic approach, based on rapid genotypic screening and high-resolution, sequence-dependent identification, proved to be a powerful tool for studying the LAB diversity in traditional fermented foods such as sourdough.

scholarly journals Isolation of a novel strain of Lactic Acid Bacteria from traditionally fermented common lime (Citrus aurantifolia) of Assam, India and analysis of exopolymeric substances produced by the strain

2019 ◽  
Author(s):  
Nabajyoti Borah ◽  
Arindam Barman ◽  
Debabrat Baishya
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Citrus Fruit ◽  
Defined Medium ◽  
Lactobacillus Delbrueckii ◽  
Molecular Technique ◽  
Rrna Gene ◽  
Bacterial Colony ◽  
Citrus Aurantifolia ◽  
North East

AbstractA gram positive, rod shaped and catalase negative strain of Lactic Acid Bacteria was isolated from traditionally fermented common lime (Citrus aurantifolia) of Assam, North-East India. Bacterial identification was done by using conventional morphological and biochemical methods as well as advanced molecular technique. Traditionally fermented lime juice was serially diluted on selective culture medium and growth of translucent, ropy bacterial colony was observed in the culture plate. Isolated bacteria were identified up to species level by using ribosomal RNA (rRNA) gene sequencing technique. Based on nucleotide homology and phylogenetic analysis the isolate was found to be a strain of Lactobacillus delbrueckii. This is the first report of finding this sub species of Lactic Acid Bacteria in citrus fruit product. The sequence determined in this study has been deposited in the GenBank database with sequential accession number KT198973. The bacterial isolate also produced exopolysaccharide when grown in chemically defined medium. Fourier Transform Infrared Spectroscopy (FTIR) was done for chemical and compositional characterization of partially purified exopolysaccharide.

scholarly journals Screening and molecular characterization of cholesterol-lowering lactic acid bacteria isolated from African oil palm wine (Elaeis guineensis) and corn beer.

2020 ◽  
Author(s):  
Betrand Tatsinkou Fossi ◽  
Dickson Ebwelle Ekabe ◽  
Laure Toukam ◽  
Henri Olivier Tatsilong ◽  
Anandine Gagneux-Brunon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Serum Cholesterol ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Gram Positive ◽  
Cholesterol Lowering ◽  
Palm Wine ◽  
Genotypic Identification ◽  
African Oil Palm

Abstract Background: High serum cholesterol is a risk factor for cardiovascular disease (CVD), leading to many fatalities. Probiotic supplementation improves health benefits by lowering serum cholesterol. African oil palm (Elaeis guineensis) wine and corn beer have been described as potential sources of probiotic bacteria, but their cholesterol lowering activity has not been extensively investigated. Therefore in this study, we isolated and characterized lactic acid bacteria with probiotic and cholesterol lowering properties from these sources.Methods: A total of fifty lactic acid bacteria (LAB) were isolated from palm wine and corn beer using de Man Rogosa and Sharpe (MRS) agar by pour plate method. Catalase negative and Gram positive colonies were considered as presumptive LAB. For probiotic properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar and cholesterol assimilation from culture media was performed by spectrophotometry. The data analysis was performed by One Way Analysis of Variance and p value< 0.05 was considered significant. The isolates with excellent cholesterol assimilation properties were selected and identified with species of morphology and biochemical analysis using API 50 CHL kit and genotypic identification by sequencing of 16 S rRNA gene.Results: Fifty isolates had morphological features similar to LAB. They were catalase negative and Gram positive colonies. Among the fifty isolates, five were considered as acid and bile tolerant (viable count exceeded 6logCFU/ml), with two isolates having excellent cholesterol assimilation property (>80%). The result obtained using API 50 CHL kit did not agree with the genotypic identification which was used to confirm the identity of the isolates as most closely related to Lactobacillus brevis ATCC (Accession No.NR116238) and Enterococcus faeccium NBRC (Accession No. NR113904).Conclusions: The two strains isolated from traditionally fermented drinks in Buea can be considered as potential probiotics. They can therefore be used to formulate food supplement needed to lower cholesterol in hypercholesterolemia patients.

Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey

2014 ◽  
Vol 60 (3) ◽  
pp. 241-251 ◽  
Author(s):  
Simel Bağder Elmacı ◽  
Mehmet Tokatlı ◽  
Derya Dursun ◽  
Filiz Özçelik ◽  
Pınar Şanlıbaba
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genotypic Identification
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