Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional South African food

African Journal of Biotechnology

Volumn 8, Issue 3, 2009, Pages 458-463

  Madoroba, Evelyn ^a   Steenkamp, Emma T ^a   Theron, Jacques ^a   Huys, Geert ^b   Scheirlinck, Ilse ^b   Cloete, T Eugene ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Lactic acid bacteria; PheS; Polyphasic taxonomy; Sorghum fermentation; Ting

Indexed keywords

PHENYLALANINE TRANSFER RNA; RIBOSOME RNA;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FOOD PROCESSING; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPIC VARIATION; SEQUENCE ANALYSIS; SORGHUM; TAXONOMIC IDENTIFICATION; TING; UNINDEXED SEQUENCE;

LACTOBACILLUS FERMENTUM;

EID: 60549115983     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

1. Ahrné S, Molin G, Ståhl S (1989). Plasmids in Lactobacillus strains isolated from meat and meat products. Syst. Appl. Microbiol. 11: 320-325.
2. Altschul SF, Gish W, Myers EW, Lipman DJ (1990). Basic local alignment search tool. J. Mol. Biol. 215: 403-410.
3. Akinrele A (1970). Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric. 21: 619-625.
4. Ayad EHE, Verheul A, de Jong C, Wouters JTM, Smit G (1999). Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin. Int. Dairy J. 9:725-735.
5. Blaiotta G, Fusco V, Ercolini D, Aponte M (2008). Lactobacillus strain diversity based on partial hsp60 gene sequences and design of PCR- restriction fragment length polymorphism assays for species identification and differentiation. Appl. Environ. Microbiol. 74: 208-215.
6. Boling MB, Eisener N (1982). Bogobe: Sorghum porridge of Botswana. In Mertin JV (eds) International Crops Research Institute for the Semi Arid Tropics: Proceedings of the International Symposium on Sorghum Grain Quality, Patancheru, pp. 32-35.
7. Boyd MA, Antonio MAD, Hillier SL (2005). Comparison of API 50 CH strips to whole-chromosomal DNA probes for identification of Lactobacillus species. J. Clin. Microbiol. 43: 5309-5311.
8. Brauman A, Keleke S, Malonga M, Miambi E, Ampe F (1996). Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava powder) production. Appl. Environ. Microbiol. 62: 2854-2858.
9. Chavagnat F, Haueter M, Jimeno J, Casey MG (2002). Comparison of partial tuf gene sequences for the identification of lactobacilli. FEMS Microbiol. Lett. 217: 177-183.
10. De Man JC, Rogosa M, Sharpe ME (1960). A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 23: 130-135.
11. De Vuyst L, Vancanneyt M (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol. 24: 120-27.
12. Ehrlich P (1956). The requirement of the organism for oxygen. An analytical study with the aid of dyes. In Himmelweit F, Marquardt M, Dale H (eds) Collected papers of Paul Ehrlich, Pergamon Press, London, UK, pp 433-496.
13. Ehrmann MA, Vogel RF (2005). Molecular taxonomy and genetics of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16: 31-42.
14. Felis GE, Dellaglio F, Mizzi L, Torriani S (2001). Comparative sequence analysis of recA gene fragment brings new evidence for a change in taxonomy of the Lactobacillus casei group. Int. J. Syst. Evol. Microbiol. 51: 2113-2117.
15. Felis GE, Dellaglio F (2007). Taxonomy of Lactobacilli and Bifidobacteria. Curr. Iss. Int. Microbiol. 8: 44-61.
16. Fortina MG, Ricci G, Mora D, Parini C, Manachini PL (2001). Specific identification of Lactobacillus helveticus by PCR with pepC, pep N and htrA targetted primers. FEMS Microbiol. Lett. 198: 85-89.
17. Gevers D, Huys G, Swings J (2001). Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbiol. Lett. 205: 31-36.
18. Gevers D, Cohan FM, Lawrence JG, Spratt BG, Coenye T, Feil EJ, Stackebrandt E, Van de Peer Y, Vandamme P, Thompson FL, Swings J (2005). Re-evaluating prokaryotic species. Nat. Rev. Microbiol. 3: 733-739.
19. Groisillier A, Lonvaud-Funel A (1999). Comparison of partial malolactic enzyme gene sequencing for phylogenetic analysis of some lactic acid bacteria species and relationships with the malic enzyme. Int. J. Syst. Bacteriol. 49: 1417-1428.
20. Guindon S, Gascuel O (2003). A simple, fast, and accurate algorithm to estimate large phylogenies by maximum likelihood. Syst. Biol. 52: 696-704.
21. Hall TA (1999). BioEdit: a user-friendly biological sequence alignment editor and analysis program for Windows 95/98/NT. Nucl. Acids Symp. Ser 41: 95-98.
22. Heyndrickx M, Vaterin L, Vandamme P, Kersters K, De Vos P (1996). Applicability of combined amplified ribosomal DNA restriction analysis (ARDRA) patterns in bacterial phylogeny and taxonomy. J. Microbiol. Methods 26: 247-259.
23. Holzapfel WH (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 75: 197-212.
24. Johansson ML, Sanni A, Lonner C, Molin G (1995). Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi. Int. J. Microbiol. 25: 59-168.
25. Katoh K, Kuma TH, Miyata T (2005). MAFFT version 5: improvement in accuracy of multiple sequence alignment. Nucl. Acids Res. 33: 511-518.
26. Kunene NF, Hastings JE, von Holy A (1999). Bacterial populations associated with a sorghum-based fermented weaning cereal. Int. J. Food Microbiol. 49: 75-83.
27. Lane DL (1991). 16S/23S rRNA sequencing. In Stackebrandt E, Goodfellow M (eds) Nucleic acid techniques in bacterial systematics, John Wiley and Sons, New York, USA, pp 115-175.
28. Mugula JK, Narvhus JA, Sorhaug T (2003a). Use of starter cultures of LAB and yeasts in the preparation of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 83: 307-318.
29. Mugula JK, Nnko SAM, Narvhus JA, Sørhaug T (2003b). Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 80: 187-199.
30. M'hir S, Mejri M, Hamdi M (2007). Microflora distribution and species ratio of Tunisian fermented doughs for bakery industry. Afr. J. Biotechnol. 6: 2122-2129.
31. Naser SM, Thompson FL, Hoste B, Gevers D, Dawyndt P, Vancanneyt M, Swings J (2005). Application of multilocus sequence analysis (MLSA) for rapid identification of Enterococcus species based on rpoA and pheS genes. Microbiol. 151: 2141-2150.
32. Naser SM, Dawyndt P, Hoste B, Gevers D, Vandemeulebroecke K, Cleenwerk I, Vancanneyt M, Swings J (2007). Identification of lactobacilli by pheS and rpoA gene sequence analyses. Int. J. Syst. Evol. Microbiol. 57: 2777-2789.
33. Nout MJR (1980). Microbiological aspects of the traditional manufacture of busaa, a Kenyan opaque maize beer. Chem. Mikrobiol. Technol. Lebensm. 6: 137-142.
34. Olasupo NA, Olukoya DK, Odunfa SA (1997). Identification of Lactobacillus species associated with selected African fermented foods. Z. Naturforsch Sect. C 52: 105-108.
35. Oyewole OB, Odunfa SA (1990). Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production. J. Appl. Bacteriol. 68: 145-152.
36. Posada D, Crandall KA (1998). MODELTEST: testing the model of DNA substitution. Bioinformatics 14: 817-818.
37. Randazzo CL, Restuccia C, Romano AD, Caggia C (2004). Lactobacillus casei, dominant in naturally fermented Sicilian green olives. Int. J. Food Microbiol. 90: 9-14.
38. Steinkraus KH (1996). Handbook of indigenous fermented foods. Marcel Dekker, New York, USA.
39. Tamang JP (1998). Role of microorganisms in traditional fermented foods. Ind. Food Ind. 17: 162-167.
40. Tamura K, Nei M (1993). Estimation of the number of nucleotide substitutions in the control region of mitochondrial DNA in humans and chimpanzees. Mol. Biol. Evol. 10: 512-526.
41. Tavaré S (1986). Some probabilistic and statistical problems in the analysis of DNA sequences. In Miura RM (eds) Some mathematical questions in biology - DNA sequence analysis, American Mathematical Society Providence, Rhode Island, USA, pp 57-86.
42. Torriani S, Felis GE, Dellaglio F (2001). Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl. Environ. Microbiol. 67: 3450-3454.
43. Vandamme P, Pot B, Gillis M, de Vos P, Kersters K, Swings J (1996). Polyphasic taxonomy, a consensus approach to bacterial systematics. Microbiol. Rev. 60: 407-438.