Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough

Lee, Hyeongrho; Baek, Hyunwook; Lim, Sae Bom; Hur, Jin Soo; Shim, Sang-Min; Shin, Sera; Han, Nam Soo; Seo, Jin‐Ho

doi:10.1016/j.ijfoodmicro.2015.02.007

Cited by 22 publications

(10 citation statements)

References 35 publications

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“…cremoris at strain level. Lee et al (2015) also reported the intra-species diversity among L. sanfranciscensis strains isolated from Korean sourdough using RAPD-PCR technique.…”

Section: Selectedmentioning

confidence: 98%

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Adesulu-Dahunsi

Sanni

Jeyaram

et al. 2017

LWT - Food Science and Technology

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Lactobacillus plantarum has been found to be commonly associated with Nigerian indigenous fermented foods. The intraspecies differentiation of L. plantarum using different molecular techniques is essential for the selection of functional strains. In the present study, 48 L. plantarum isolates from some Nigerian indigenous fermented foods; (gari, fufu and ogi) were phenotypically characterized. The intraspecies diversity of 17 selected L. plantarum strains with good acidification rates, hydrogen peroxide production and variation in carbohydrate fermentation patterns were carried out using molecular techniques, 16S-23 rDNA intergenic transcribed spacer and restriction fragment length polymorphism (ITS-PCR and ITS-RFLP), randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE). The ITS-RFLP-HaeIII, RAPD-OPA5, OPA20 and PFGE-Sfi1 analysis showed genetic diversity among the strains of L. plantarum isolated from the different fermented foods, and it can be established that these molecular tools are useful for differentiation of L. plantarum strains. The molecular techniques used in this study may be considered useful tools for characterization of isolates and for in-depth examination of the strain diversity as the various strains isolated in this study can be used as adjunct and/or starter cultures in food fermentation processes.

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“…cremoris at strain level. Lee et al (2015) also reported the intra-species diversity among L. sanfranciscensis strains isolated from Korean sourdough using RAPD-PCR technique.…”

Section: Selectedmentioning

confidence: 98%

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Adesulu-Dahunsi

Sanni

Jeyaram

et al. 2017

LWT - Food Science and Technology

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“…Forty‐five L. sanfranciscensis isolates were clustered into five different groups. Similarly, 45 isolates were clustered into seven subtypes based on phenotypic differences involving bacterial ability to utilize different carbohydrates, bacterial enzymatic activity against different substrates, and bacterial resistance toward certain compounds (Lee et al., ). In another study, only five out of 108 sourdough isolates showed proteolytic activity (Prt + ) showing that proteolytic activity is a strain‐dependent characteristic (Pepe, Villani, Oliviero, Greco, & Coppola, ).…”

Section: Genetic Diversity Of L Sanfranciscensis Strainsmentioning

confidence: 99%

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Zhang

Sadiq

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be “sourdough adapted” species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain‐dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf‐life through the inhibition of fungal growth.

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“…Because of the predominance of L. sanfranciscensis in French organic sourdough (Lhomme et al, 2015b), the qPCR technique was used to assess the L. sanfranciscensis population in sourdoughs (Gobbetti and Corsetti, 1997;Lee et al, 2015). Scheirlinck et al (2009) showed the value of this method to estimate quickly the presence and amount of this species in a sample.…”

Section: Estimated Number Of L Sanfranciscensis In Sourdough By Quanmentioning

confidence: 99%

“…Recently, the rise in culture-independent methods has provided additional data to culture-dependent techniques. Several culture-independent techniques such as pyrosequencing (Bessmeltseva et al, 2014;Ercolini et al, 2013;Lattanzi et al, 2013;Lhomme et al, 2015b), MiSeq ((Minervini et al, 2015), HRM-qPCR (quantitative High Resolution Melting PCR) (Lin and Gänzle, 2014), and quantitative PCR (Lee et al, 2015;Scheirlinck et al, 2009) have been used to study sourdough microbial diversity. The aim of this paper was to analyze quantitatively and qualitatively the LAB relative abundance of organic sourdoughs.…”

Section: Introductionmentioning

confidence: 99%

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

Michel

Monfort

Deffrasnes

et al. 2016

International Journal of Food Microbiology

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In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected for this work. The lactic acid bacteria (LAB) diversity of their organic sourdoughs was investigated quantitatively and qualitatively combining (i) Lactobacillus sanfranciscensis-specific qPCR, (ii) global sequencing with MiSeq Illumina technology and (iii) molecular isolates identification. In addition, LAB and yeast enumeration, pH, Total Titratable Acidity, organic acids and bread specific volume were analyzed. Microbial and physico-chemical data were statistically treated by Principal Component Analysis (PCA) and Hierarchical Ascendant Classification (HAC). Total yeast counts were 6 log to 7.6 logCFU/g while LAB counts varied from 7.2 log to 9.6 logCFU/g. Values obtained by L. sanfranciscensis-specific qPCR were estimated between 7.2 and 10.3 logCFU/g, except for one sample at 4.4 logCFU/g. HAC and PCA clustered the sixteen sourdoughs into three classes described by their variables but without links to bakers' practices. L. sanfranciscensis was the dominant species in 13 of the 16 sourdoughs analyzed by Next Generation Sequencing (NGS), by the culture dependent method this species was dominant only in only 10 samples. Based on isolates identification, LAB diversity was higher for 7 sourdoughs with the recovery of L. curvatus, L. brevis, L. heilongjiangensis, L. xiangfangensis, L. koreensis, L. pontis, Weissella sp. and Pediococcus pentosaceus, as the most representative species. L. koreensis, L. heilongjiangensis and L. xiangfangensis were identified in traditional Asian food and here for the first time as dominant in organic sourdough. This study highlighted that L. sanfranciscensis was not the major species in 6/16 sourdough samples and that a relatively high LAB diversity can be observed in French organic sourdough.

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Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough

Cited by 22 publications

References 35 publications

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

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