6533b830fe1ef96bd1296867
RESEARCH PRODUCT
Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles
Nada Ben OthmanNadia ChammemNicolas RozèsMoktar HamdiAlbert BordonsAlbert HurtadoSergi FerrerCristina Reguantsubject
biologyMolecular Sequence Datafood and beveragesLactobacillus pentosusLactobacillus paraplantarumbiology.organism_classificationMicrobiologyMicrobiologyLactobacillusBacteriocinsBacteriocinPhylogeneticsOleaLactobacillusFermentationbacteriaFermentationGenePhylogenyLactobacillus plantarumFood Sciencedescription
Near one hundred isolates of Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus plantarum from table olives were studied. Strains were genotyped by rep-PCR. Although the technique failed to differentiate some isolates at the species level, it proved a robust and easy procedure that could be useful for distinguishing between related strains of L. paraplantarum, L. pentosus and L. plantarum from a large pool of unrelated strains of these species. A PCR-based screening revealed the presence of the plantaricin encoding genes plnA, plnB, plnC, plnD, plnE/F, plnF, plnI, plnJ, plnK, plnG and plnN in most isolates of the three species. Sequences of bacteriocin genes present in L. paraplantarum and L. pentosus were homologous to L. plantarum genes. Through a discriminating analysis of the bacteriocin gene profiles, it was possible to establish a relationship between the origin of isolation and the LAB isolates, regardless of species.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-12-01 | Food Microbiology |