Identification and characterization of lactic acid bacteria in ragi tape

被引:29
作者
Sujaya, IN
Amachi, S
Yokota, A
Asano, K
Tomita, F [1 ]
机构
[1] Hokkaido Univ, Grad Sch Agr, Appl Microbiol Lab, Sapporo, Hokkaido 0608589, Japan
[2] Hokkaido Univ, Grad Sch Agr, Dept Mol Biosci, Div Appl Biosci,Lab Microbial Resources & Ecol, Sapporo, Hokkaido 0608589, Japan
[3] Chiba Univ, Dept Bioresources Chem, Matsudo, Chiba 2718510, Japan
关键词
Brem; Enterococcus; lactic acid bacteria; Lactobacillus; Pediococcus; ragi tape; Weissella; 16S rDNA;
D O I
10.1023/A:1016642315022
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
One hundred and eighteen lactic acid bacteria (LAB) were isolated from five different types of ragi tape, a traditional dry-starter of Balinese rice wine. The isolates could be classified into three groups based on the cell shape and capability to produce gas from glucose. Group I contained 66 homofermentative cocci, group II contained seven homofermentative rods, and group III contained 45 heterofermentative rods. Among these 118 isolates, 21 isolates representing these groups were selected and were first identified using phenotypic characters. The identification performed phenotypically was confirmed by sequencing of variable region 8 (V8) of the 16S rDNA. The comparative studies led to the identification of Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus curvatus, Weissella confusa, and W. paramesenteroides from the ragi tape examined.
引用
收藏
页码:349 / 357
页数:9
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