Ribotyping and biotyping of Lactobacillus helveticus from the koumiss.

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Authors

SEDLÁČEK Ivo NOVÁKOVÁ Dana ŠVEC Pavel

Year of publication 2010
Type Article in Periodical
Magazine / Source European Food Research Technology
MU Faculty or unit

Faculty of Science

Citation
Field Microbiology, virology
Keywords Lactobacillus helveticus-Ribotyping-Rep-PCR-Koumiss-Biotyping-Identification
Description Lactobacillus helveticus, a homofermentative thermophilic lactobacillus commonly occurring in cheeses, has been isolated as the prevailing species in natural koumiss in this work. The species identification of six studied L. helveticus strains was based on rep-PCR fingerprinting with (GTG)5 primer. Biotyping (API 50CH kit, conventional tests) shown phenotypic heterogeneity among isolates and enabled the identification to the genus Lactobacillus only. Ribotyping with restriction enzyme EcoRI yielded a strain - specific restriction patterns and allowed good strain differentiation. Despite the low number of strains analyzed, the ribotype data showed certain heterogeneity, that seemed to be not only strain dependent, but also related to the source of isolates. We concluded that analyzed isolates from koumiss represent a new ecovar, L. helveticus ecovar Koumiss.
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