Identification of lactic acid bacteria: culture-dependent and culture-independent methods

Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments

“…These phenotypic profiling methods are very important -especially related to finding the technological features, such as the acidification, proteolytic and lipolytic activity, of a new isolate (see Tables 3 and 4, and Figure 11) and have the advantage of requiring less sophisticated equipment. In most of the cases however, these tests are insufficient for accurate species identification due to the great number of different LAB species with similar phenotypic characteristics (Temmerman et al 2004). …”

“…Molecular biology (genotypic) methods (Figure 12) on the other hand -largely DNA-based techniques -offer much greater discriminatory power, all the way to differentiation of individual strains (Aymerich et al, 2006, Cocolin et al, 2004, Furet et al, 2004, Prabhakar et al, 2011. Thus, a combination of both phenotypic and genotypic identification techniques (so called polyphasic approach) is preferred (Temmerman et al, 2004, Aquilanti et al, 2006. Ribotyping as molecular biology technique for identification of LAB to type or strain level.…”

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

“…Culture dependent methods have been characterized by laborious and time-consuming procedures and allows generally to recovery less than 20-30% of total bacteria richness [2]. The introduction of culture independent methods has allowed to understand and to overcome the limitation of microbial cultivation [3].…”

Analyses of Dynamics in Dairy Products and Identification of Lactic Acid Bacteria Population by Molecular Methods

“…They are adapted to a specific environment and they are widely seen in fermented meat, vegetables, dairy products and cereals as well as in fermented beverages (Holzapfel et al, 2001;Temmerman et al, 2004). They are widely used in fermented dairy products.…”