Rapid investigation of French sourdough microbiota by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 11, 2008, Pages 2425-2434

  Ferchichi, M ^a   Valcheva, R ^a,b   Oheix, N ^a   Kabadjova, P ^b   Prevost H ^a   Onno, B ^a   Dousset, X ^a  

^a Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

^b UNIVERSITY OF SOFIA   (Bulgaria)

Author keywords

16S 23S rDNA; Intergenic spacer region; Lactobacillus; Restriction fragment length polymorphism (RFLP); Sourdough

Indexed keywords

LACTIC ACID; ORGANIC ACIDS; POLYMORPHISM;

16S-23S RDNA; BACTERIAL IDENTIFICATIONS; BIPHASIC; INTERGENIC SPACER; INTERGENIC SPACER REGION; LACTIC ACID BACTERIA; LACTOBACILLUS; LENGTH POLYMORPHISM; MICROBIOTA; MICROFLORA; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RESTRICTION FRAGMENT LENGTH POLYMORPHISM (RFLP); RRNA GENES; SOURDOUGH;

BACTERIOLOGY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS HAMMESII; LACTOBACILLUS NANTENSIS; LACTOBACILLUS PANIS; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS PONTIS; LACTOBACILLUS SANFRANCISCENSIS; LACTOBACILLUS SPICHERI; LEUCONOSTOC;

EID: 52449110709     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9763-x     Document Type: Article

References (47)

1. F Berthier SD Ehrlich 1998 Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region FEMS Microbiol Lett 161 97 106 doi:10.1111/j.1574-6968.1998. tb12934.x
2. Bervas E (1991) Mise au point de levains bactériens pour la panification. Université Blaise Pascal, Clermont-Ferrand II, Clermont-Ferrand, France
3. A Corsetti M Gobbetti E Smacchi 1996 Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57 Food Microbiol 13 447 456 doi:10.1006/fmic.1996. 0051
4. A Corsetti P Lavermicocca M Morea F Baruzzi N Tosti M Gobbetti 2001 Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy Int J Food Microbiol 64 95 104 10.1016/S0168-1605(00)00447-5
5. A Corsetti M De Angelis F Dellaglio A Paparella PF Fox L Settanni M Gobbetti 2003 Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses J Appl Microbiol 94 641 654 doi:10.1046/j.1365-2672.2003.01874.x
6. A Corsetti L Settanni D Van Sinderen GE Felis F Dellaglio M Gobbetti 2005 Lactobacillus rossii sp. nov. isolated from wheat sourdough Int J Syst Evol Microbiol 55 35 40 10.1099/ijs.0.63075-0
7. M De Angelis L Bini V Pallini PS Cocconcelli M Gobbetti 2001 The acid-stress response in Lactobacillus sanfranciscensis CB1 Microbiology 147 1863 1873
8. JC De Man M Rogosa ME Sharpe 1960 A medium for the cultivation of Lactobacilli J Appl Bact 23 130 135
9. L De Vuyst V Schrijvers S Paramithiotis B Hoste M Vancanneyt J Swings G Kalantzopoulos E Tsakalidou W Messens 2002 The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation Appl Environ Microbiol 68 6059 6069 10.1128/AEM.68.12.6059-6069.2002
10. R Di Cagno M De Angelis P Lavermicocca M De Vincenzi C Giovannini M Faccia M Gobbetti 2002 Proteolysis by Sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance Appl Environ Microbiol 68 623 633 10.1128/AEM.68.2.623-633.2002
11. R Di Cagno M De Angelis S Auricchio L Greco C Clarke M De Vincenzi C Giovannini M D'Archivio F Landolfo G Parrilli F Minervini E Arendt M Gobbetti 2004 Sourdough bread made from wheat and nontoxic flours and started with selected Lactobacilli is tolerated in Celiac Sprue patients Appl Environ Microbiol 70 1088 1096 10.1128/AEM.70.2.1088-1096.2004
12. F Duffes F Leroi P Boyaval X Dousset 1999 Inhibition of Listeria monocytogenes by Carnobacterium subsp. strains in a simulated cold smoked fish system stored at 4°C Int J Food Microbiol 47 33 42 10.1016/S0168-1605(98) 00206-2
13. MA Ehrmann MR Muller RF Vogel 2003 Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov Int J Syst Evol Microbiol 53 7 13 10.1099/ijs.0.02202-0
14. V Gabriel D Lefebvre Y Vayssier C Faucher 1999 Characterization of microflora from natural sourdoughs Microbiol Alim Nutr 17 171 179
15. A Galli LG Franzetti 1988 Isolation and identification of sourdough microflora Microbiol Aliment Nutr 6 345 351
16. V Gurtler VA Stanisich 1996 New approaches to typing and identification of bacteria using the 16S-23S rDNA spacer region Microbiology 142 3 16
17. Hammes WP, Gänzle MG (1998) Sourdough breads and related products. In: Wood BJLCH (ed) Microbiology of fermented foods. London, UK, pp 199-216
18. MBM Herrero B Gonzalez JE Suarez 1996 Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations J Appl Bacteriol 81 565 570
19. Infantes M (1992) Etude des levains naturels de panification provenant de différentes régions françaises. Institut National Agronomique Paris, Grignon, Paris
20. M Infantes C Tourneur 1991 Etude de la flore lactique de levains naturels de panification provenant de différentes régions françaises Sciences des Aliments 11 527 545
21. MA Jensen N Straus 1993 Effect of PCR conditions on the formation of heteroduplex and single-stranded DNA products in the amplification of bacterial ribosomal DNA spacer regions PCR Methods Appl 3 186 194
22. P Kabadjova X Dousset V Le Cam H Prevost 2002 Differentiation of closely related Carnobacterium food isolates based on 16S-23S ribosomal DNA intergenic spacer region polymorphism Appl Environ Microbiol 68 5358 5366
23. L Kline TF Sugihara 1971 Microorganisms of the San Francisco sourdough bread process: isolation and characterisation of undescribed bacterial species responsible for the souring activity Appl Microbiol 21 459 465
24. S Lai H Shojaei LN Manchester 2000 The differentiation of Carnobacterium divergens using the random amplification of polymorphic DNA polymerase chain reaction technique Lett Appl Microbiol 30 448 452 10.1046/j.1472-765x.2000. 00745.x
25. C Le Jeune A Lonvaud-Funel 1997 Sequence of DNA 16S/23S spacer region of Leuconostoc oenos (Oenococcus oeni): application to strain differentiation Res Microbiol 148 79 86 10.1016/S0923-2508(97)81903-1
26. VH Mäntynen M Korhola H Gudmundsson H Turakainen GA Alfredsson H Salovaara K Lindström 1999 A polyphasic study on the taxonomic position of industrial sourdough yeasts Syst Appl Microbiol 22 87 96
27. CB Meroth WP Hammes C Hertel 2004 Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov Syst Appl Microbiol 27 151 159 10.1078/072320204322881763
28. M Muller M Ehrmann R Vogel 2000 Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period Int J Syst Evol Microbiol 50 2127 2133
29. E Navarro P Simonet P Normand R. Bardin 1992 Characterization of natural populations of Nitrobacter spp. using PCR/RFLP analysis of the ribosomal intergenic spacer Arch Microbiol 157 107 115
30. Onno B, Roussel P (1994) Technologie et microbiologie de la panification au levain: bactéries lactiques. Lorica, Paris, France
31. G Ottogalli A Galli R Foschino 1996 Italian bakery products attained with sourdough: characterization of the typical sourdough flora Adv Food Sci 18 131 144
32. S Paramithiotis MRA Muller MA Ehrmann E Tsakalidou H Seiler R Vogel G Kalantzopoulos 2000 Polyphasic identification of wild yeast strains isolated from Greek sourdoughs Syst Appl Microbiol 23 156 164
33. O Pepe G Blaiotta M Anastasio G Moschetti D Ercolini F Villani 2004 Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs Syst Appl Microbiol 27 443 453 10.1078/0723202041438446
34. CN Rachman P Kabadjova H Prevost X Dousset 2003 Identification of Lactobacillus alimentarius and Lactobacillus farciminis with 16S-23S rDNA intergenic spacer region polymorphism and PCR amplification using species-specific oligonucleotide J Appl Microbiol 95 1207 1216 10.1046/j.1365-2672.2003.02117.x
35. A Reale L Mannina P Tremonte AP Sobolev M Succi E Sorrentino R Coppola 2004 Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study J Agric Food Chem 52 6300 6305 10.1021/jf049551p
36. JM Rocha FX Malcata 1999 On the microbiological profile of traditional Portuguese sourdough J Food Prot 62 1416 29
37. A Ruiz M Poblet A Mas JM Guillamon 2000 Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer Int J Syst Evol Microbiol 50 1981 1987
38. F Sanger S Nicklen AR Coulson 1977 DNA sequencing with chain-terminating inhibitors Proc Nat Acad Sci 74 5463 5467 10.1073/pnas.74.12.5463
39. JD Thompson DG Higgins TJ Gibson 1994 CLUSTAL W: improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalties and weight matrix choice Nucleic Acids Res 22 4673 4680 10.1093/nar/22.22.4673
40. J Trcek M Teuber 2002 Genetic and restriction analysis of the 16S-23S rDNA internal transcribed spacer regions of the acetic acid bacteria FEMS Microbiol Lett 208 69 75
41. JJ Tudor L Marri PJ Piggot L Daneo-Moore 1990 Size of the Streptococcus mutans GS-5 chromosome as determined by pulsed-field gel electrophoresis Infect Immun 58 838 840
42. R Valcheva M Korakli B Onno H Prévost I Ivanova X Dousset MG Gänzle RF Vogel 2005 Lactobacillus hammesii sp. nov., isolated from French sourdough Int J Syst Evol Microbiol 55 763 767 doi:10.1099/ijs.0.63311-0
43. R Valcheva M Ferchichi M Korakli I Ivanova MG Gänzle RF Vogel H Prévost B Onno X Dousset 2006 Lactobacillus nantensis sp. nov., isolated from French wheat sourdough Int J Syst Evol Microbiol 50 1789 1795
44. RF Vogel R Knorr MR Muller U Steudel MG Ganzle MA Ehrmann 1999 Non-dairy lactic fermentations: the cereal world Antonie Van Leeuwenhoek 76 403 411 10.1023/A:1002089515177
45. S Wallbanks AJ Martinez-Murcia JL Fryer BA Phillips MD Collins 1990 16S rRNA sequence determination for members of the genus Carnobacterium and related lactic acid bacteria and description of Vagococcus salmoninarum sp. nov Int J Syst Bacteriol 40 224 230
46. C Wick U Nienaber O Anggraeni TH Shellhammer PD Courtney 2004 Texture, proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure J Dairy Res 71 107 115 10.1017/S0022029903006587
47. B Wiese W Strohmar F Rainey H Diekmann 1996 Lactobacillus panis sp. nov., from sourdough with a long fermentation period Int J Syst Bacteriol 46 449 453