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Article: Discrimination of dairy industry isolates of the Lactobacillus casei group

TitleDiscrimination of dairy industry isolates of the Lactobacillus casei group
Authors
KeywordsLactobacillus casei
Lactobacillus paracasei
Lactobacillus rhamnosus
Lactobacillus zeae
Issue Date2006
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2006, v. 89 n. 9, p. 3345-3351 How to Cite?
AbstractLactobacilli are a major part of the microflora of the gut and of many fermented dairy products, and are found in a variety of environments. Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus zeae form a closely related taxonomic group within the facultatively heterofermentative lactobacilli. The classification and nomenclature of these bacteria are controversial. In this study, relationships between these species were investigated using type strains and dairy industry isolates examined with DNA-based techniques and conventional carbohydrate use tests. Carbohydrate use patterns gave poor discrimination of some species, but DNA PCR using specific primers targeted to sequences of the 16S rRNA gene discriminated 4 types consistent with the currently recognized species. Pulsed-field agarose gel electrophoresis of chromosomal NotI restriction fragments identified 18 different band patterns from 21 independent Lactobacillus isolates and confirmed the identity of L. casei strains from 2 culture collections (CSCC 5203 and ASCC 290), both representing the type strain of L. casei. Some isolates were reclassified as L. rhamnosus, suggesting that the prevalence of L. rhamnosus as a natural component of the microflora of dairy foods and dairy environments has previously been underestimated. These methods can provide a practical basis for discrimination of the species and identification of individual industrial strains. © American Dairy Science Association, 2006.
Persistent Identifierhttp://hdl.handle.net/10722/144431
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDesai, ARen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorPowell, IBen_HK
dc.date.accessioned2012-01-20T09:02:02Z-
dc.date.available2012-01-20T09:02:02Z-
dc.date.issued2006en_HK
dc.identifier.citationJournal Of Dairy Science, 2006, v. 89 n. 9, p. 3345-3351en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144431-
dc.description.abstractLactobacilli are a major part of the microflora of the gut and of many fermented dairy products, and are found in a variety of environments. Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus zeae form a closely related taxonomic group within the facultatively heterofermentative lactobacilli. The classification and nomenclature of these bacteria are controversial. In this study, relationships between these species were investigated using type strains and dairy industry isolates examined with DNA-based techniques and conventional carbohydrate use tests. Carbohydrate use patterns gave poor discrimination of some species, but DNA PCR using specific primers targeted to sequences of the 16S rRNA gene discriminated 4 types consistent with the currently recognized species. Pulsed-field agarose gel electrophoresis of chromosomal NotI restriction fragments identified 18 different band patterns from 21 independent Lactobacillus isolates and confirmed the identity of L. casei strains from 2 culture collections (CSCC 5203 and ASCC 290), both representing the type strain of L. casei. Some isolates were reclassified as L. rhamnosus, suggesting that the prevalence of L. rhamnosus as a natural component of the microflora of dairy foods and dairy environments has previously been underestimated. These methods can provide a practical basis for discrimination of the species and identification of individual industrial strains. © American Dairy Science Association, 2006.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectLactobacillus caseien_HK
dc.subjectLactobacillus paracaseien_HK
dc.subjectLactobacillus rhamnosusen_HK
dc.subjectLactobacillus zeaeen_HK
dc.titleDiscrimination of dairy industry isolates of the Lactobacillus casei groupen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.pmid16899667-
dc.identifier.scopuseid_2-s2.0-33748113107en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33748113107&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume89en_HK
dc.identifier.issue9en_HK
dc.identifier.spage3345en_HK
dc.identifier.epage3351en_HK
dc.identifier.isiWOS:000239657200008-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridDesai, AR=36931414500en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridPowell, IB=7007113659en_HK

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