Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia)

被引:59
作者
Ben Omar, N
Ampe, F
Raimbault, M
Guyot, JP
Tailliez, P [1 ]
机构
[1] INRA, Unite Rech Laitieres & Genet Appl, F-78352 Jouy En Josas, France
[2] Inst Rech Dev, Lab Biotechnol Microbienne Trop, Montpellier 1, France
[3] INRA, Lab Biol Mol Relat Plantes Microorganismes, F-31326 Castanet Tolosan, France
[4] CNRS, F-31326 Castanet Tolosan, France
关键词
cassava sour starch; lactic acid bacteria; molecular diversity;
D O I
10.1016/S0723-2020(00)80016-8
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
Lactic acid bacteria and more particularly lactobacilli and Leuconostoc, are widely found in a wide variety of traditional fermented foods of tropical countries, made with cereals, tubers, meat or fish. These products represent a source of bacterial diversity that cannot be accurately analysed using classical phenotypic and biochemical tests. In the present work, the identification and the molecular diversity of lactic acid bacteria isolated from cassava sour starch fermentation were assessed by using a combination of complementary molecular methods: Randomly Amplified Polymorphic DNA fingerprinting (RAPD), plasmid profiling, hybridization using rRNA phylogenetic probes and partial 16S rDNA sequencing. The results revealed a large diversity of bacterial species (Lb. manihotivorans, Lb. plantarum, Lb. casei, Lb. hilgardii, Lb. buchneri, Lb. fermentum, Ln. mesenteroides and Pediococcus sp.). However, the most frequently isolated species were Lb. plantarum and Lb. manihotivorans. The RAPD analysis revealed a large molecular diversity between Lb. manihotivorans or Lb. plantarum strains. These results, observed on a rather limited number of samples, reveal that significant bacterial diversity is generated in traditional cassava sour starch fermentations. We propose that the presence of the amylolytic Lb. manihotivorans strains could have a role in sour starch processing.
引用
收藏
页码:285 / 291
页数:7
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