Development of oligonucleotide primers from the 16S-23S rRNA intergenic sequences for identifying different dairy and probiotic lactic acid bacteria by PCR

Tilsala-Timisjärvi, Anu; Alatossava, Tapani

doi:10.1016/s0168-1605(97)88066-x

Cited by 210 publications

(110 citation statements)

References 17 publications

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“…The authenticity of the strains was checked by a 259-bp PCR amplification product of the 16S-23S rRNA gene spacer region using the species-specific primer pair ThI and ThII (23). The PCR amplification profile was used as described by Tilsala-Timisjärvi et al (23).…”

Section: Methodsmentioning

confidence: 99%

Molecular and Biochemical Analysis of the Galactose Phenotype of Dairy Streptococcus thermophilus Strains Reveals Four Different Fermentation Profiles

Vin

Rådström

Herman³

et al. 2005

Appl Environ Microbiol

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Lactose-limited fermentations of 49 dairy Streptococcus thermophilus strains revealed four distinct fermentation profiles with respect to galactose consumption after lactose depletion. All the strains excreted galactose into the medium during growth on lactose, except for strain IMDOST40, which also displayed extremely high galactokinase (GalK) activity. Among this strain collection eight galactose-positive phenotypes sensu stricto were found and their fermentation characteristics and Leloir enzyme activities were measured. As the gal promoter seems to play an important role in the galactose phenotype, the galR-galK intergenic region was sequenced for all strains yielding eight different nucleotide sequences (NS1 to NS8). The gal promoter played an important role in the Gal-positive phenotype but did not determine it exclusively. Although GalT and GalE activities were detected for all Gal-positive strains, GalK activity could only be detected for two out of eight Gal-positive strains. This finding suggests that the other six S. thermophilus strains metabolize galactose via an alternative route. For each type of fermentation profile obtained, a representative strain was chosen and four complete Leloir gene clusters were sequenced. It turned out that Gal-positive strains contained more amino acid differences within their gal genes than Gal-negative strains. Finally, the biodiversity regarding lactosegalactose utilization among the different S. thermophilus strains used in this study was shown by RAPD-PCR. Five Gal-positive strains that contain nucleotide sequence NS2 in their galR-galK intergenic region were closely related.

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Section: Methodsmentioning

confidence: 99%

Molecular and Biochemical Analysis of the Galactose Phenotype of Dairy Streptococcus thermophilus Strains Reveals Four Different Fermentation Profiles

Vin

Rådström

Herman³

et al. 2005

Appl Environ Microbiol

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“…In particular, the comparison of the sequences of the gene 16S of the ribosomal RNA (rRNA) is one of the most powerful and efficient techniques for the determination of the phylogenetic degree of relatedness among microorganisms (Woese, 1987). Therefore, the sequencing of the gene that codifies the 16S rRNA and the sequencing of the intergenic region is a technique that has been increasingly used to characterize the microbial diversity of food, including dairy products (Guedes Neto, 2008;Tilsala-Timisjärvi & Alatossava, 1997).…”

Section: Introductionmentioning

confidence: 99%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the 'Sertão' region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño RESUMEN Queso Coalho es un producto lácteo tradicional del Nordeste de Brasil, que se comercializa actualmente en otras regiones del país y incluso del extranjero. El proceso de producción utiliza la leche no pasteurizada, que puede ser una fuente de microorganismos patógenos en contraste con el proceso de producción industrial que favorece el uso de la leche pasteurizada. El proceso de pasteurización elimina la mayor parte de las bacterias de ácido láctico (LAB), que son responsables por las características específicas del queso como el sabor o el aroma. Este estudio tuvo como objetivo identificar las LAB presente en diferentes quesos Coalho artesanales producidos en la región Sertão del Estado de Paraíba, Nordeste de Brasil. Las poblaciones de LAB mostraron una cierta comprensión de la diversidad del género Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc y Weissella. Las diferentes especies predominantes de LAB fueron encontradas en diferentes microrregiones del Sertão de Paraíba, lo que indica que las condiciones ambientales locales, la genética de los animales y las características de producción de queso pueden influir en la leche y las poblaciones microbianas del queso. ARTICLE HISTORY

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“…Recently, length and sequence polymorphisms in the spacers within the rrn loci have been used to discriminate between species of lactobacilli, as well as to identify different dairy and probiotic lactic acid bacteria (Tilsala-Timisjarvi & Alatossava, 1997 ;Nakagawa et al, 1994). However, the data available on the ISRs of lactobacilli are not sufficient and all the previous studies targeted the 16S-23S rRNA ISRs.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of the genes encoding 23S-5S rRNA intergenic spacer regions of Lactobacillus casei-related strains.

Chen¹,

Lim²,

Lee³

et al. 2000

International Journal of Systematic and Evolutionary Microbiology

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Development of oligonucleotide primers from the 16S-23S rRNA intergenic sequences for identifying different dairy and probiotic lactic acid bacteria by PCR

Cited by 210 publications

References 17 publications

Molecular and Biochemical Analysis of the Galactose Phenotype of Dairy Streptococcus thermophilus Strains Reveals Four Different Fermentation Profiles

Molecular and Biochemical Analysis of the Galactose Phenotype of Dairy Streptococcus thermophilus Strains Reveals Four Different Fermentation Profiles

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Comparative analysis of the genes encoding 23S-5S rRNA intergenic spacer regions of Lactobacillus casei-related strains.

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