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- Title
Molecular-genetic identification of Lactobacillus strains, isolated from homemade yoghurt.
- Authors
Goranov, Bogdan; Denkova, Rositsa; Teneva, Desislava; Denkova, Zapryana; Popova, Petya
- Abstract
Introduction. To develop starters for functional foods the newly isolated strains should be identified and examined for desirable and beneficial properties. Materials and methods. The strains Lactobacillus B1 and Lactobacillus B2 were isolated from homemade yoghurt. They were identified by molecular-genetic methods - ARDRA-analysis with the restriction enzymes Eco RI, Hae II and Alu I and sequencing of the 16S rDNA. Results and discussion. As a result of the ARDRA analysis with the enzymes Eco RI (Fig.1), Hae III (Fig. 2) and Alu I (Fig. 3) the strains Lactobacillus B1 and Lactobacillus B2 strains were identified to be representatives of the species Lactobacillus delbrueckii ssp. bulgaricus. DNA-sequencing of Lactobacillus B1 and Lactobacillus B2 was conducted by Macrogen Europe Laboratory, the Netherlands by the method of chain termination (method of Sanger). After careful comparison of the obtained sequence with the public online nucleotide BLAST database, the strains Lactobacillus B1 and Lactobacillus B2 were confirmed to be Lactobacillus delbrueckii ssp. bulgaricus strains. The 16S rDNA sequences of Lactobacillus delbrueckii ssp. bulgaricus B1 and Lactobacillus delbrueckii ssp. bulgaricus B2 were compared using CLC Sequence Viewer Software. The resulting diagram showed that the two strains are actually one and the same strain. Conclusion. After further examination of the properties of the strain it can be included in the composition of starters for the production of functional foods.
- Subjects
MOLECULAR genetics; LACTOBACILLUS delbrueckii; YOGURT; FUNCTIONAL foods; DNA restriction enzymes; NUCLEOTIDES
- Publication
Ukrainian Food Journal, 2015, Vol 4, Issue 1, p67
- ISSN
2304-974X
- Publication type
Article