Identification of Lactobacillus Species Isolated From Traditional Dairy Products Using RAPD-PCR

Abstract

BackgroundAccording to the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), probiotics are viable microorganisms providing the human body with many benefits if consumed sufficiently (1). Probiotics are generally of human resources and known as nonpathogenic bacteria (2,3). The most common bacteria used as probiotics are driven from lactic acid bacteria family and can normally be found in dairy products such as yoghurt, cheese, etc. Traditional dairies are full of such organisms. Naturally, the lactic acid bacteria are residents of the human gut and have a long history in fermentation products (4). The genus Lactobacillus bacterium, as a lactic acid bacterium, has attracted more attention than do other species of the family (5).According to the definitions of International Dairy Federation (IDF) and the International Organization for Standardization (ISO) in 2008, the lactic acid bacteria are gram-positive, immobile, non-spore forming, catalasenegative, negative nitrate reduction, and cytochrome oxidase negative. All of them have fermentative metabolism and are strongly saccharolytic. The most important lactic acid bacteria in the dairy industry belong to the Pediococcus, Lactobacillus, Leuconostoc, Lactococcus, and Enterococcus species (6).Although such bacteria have many advantages for human body, they may be missing in industrially-produced dairy products, so it seems to be necessary to detect and extract such bacteria from traditional products and to utilize them in products manufactured by large industrial plants. The results of the studies conducted in this area have demonstrated that traditional dairy products contain more probiotics than do their industrially-made counterparts. As a result, it would be beneficial to add

Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)

“…Therefore, it is of primary importance to use techniques capable of discriminating among strains. Typing methods might be used to trace individual strains (Abdollahniya et al 2018). Several studies have reported success using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) for the differentiation of LAB isolates (Rossetti and Giraffa 2005;Parente et al 2016;Abdollahniya et al 2018).…”

“…Typing methods might be used to trace individual strains (Abdollahniya et al 2018). Several studies have reported success using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) for the differentiation of LAB isolates (Rossetti and Giraffa 2005;Parente et al 2016;Abdollahniya et al 2018). Repetitive extragenic palindromic PCR (REP-PCR) is another powerful tool used to identify several types of LAB, including Lactobacilli (Gevers et al 2001;Dolci and Cocolin 2017).…”

Comparative study on biochemical and molecular identification approaches of Lactobacillus species

“…Results showed that polymorphic information content (PIC) oscillated between 15.9 and 34.4% using a 1,254 primer. The results obtained from that study also showed that diversity within species (with 94% of all variance) was more significant than diversity between species (with 6% of all variance) (Delshad et al, 2018). Although reports suggested that data obtained from RAPD analysis could be highly ambiguous, as each isolate was nearly identical to L. johnsonii by 16S rRNA sequencing, RAPD analysis of these isolates showed much sequence variation when compared with reference strain L. johnsonii (Doi et al, 2013).…”

Genetic diversity analysis of lactic acid bacteria isolated from regional yogurt samples

“…Geographical influence on lactic acid bacteria also observed in Kusdianawati et al (2020) work. According to Abdollahniya et al (2018), Lactobacillus isolates showed highest genetic similarity and grouping together that were collected from geographically less distant location and sources. In the present study, isolates from same cluster showed more genetic similarity.…”