Detection identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh Iranian fermented cereal product by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCR

Vasiee A. R., . and Mortazavi A., . and Tabatabaei-yazdi F., . and Edalatian Dovom M. R, . Detection identification and phylogenetic analysis of lactic acid bacteria isolated from Tarkhineh Iranian fermented cereal product by amplifying the 16s rRNA gene with universal primers and differentiation using rep-PCR. pp. 423-432. ISSN 2231-7546

Tarkhineh is a traditional fermented cereal based food which is produced in different rural areas in Kermanshah province Iran. The aims of this study were to identify the predominant lactic acid bacteria isolates. A total of 75 Gram-positive and catalase-negative isolates were subjected to grouping and identifying using the carbohydrates fermentation profiles and 16SrDNA sequencing respectively. The sequencing results showed that the majority of the strains belonged to the genus of Lactobacillus and were dispersed into five species: L. plantarum (25.33) L. fermentum (22.66) L. pentosus (12) L. brevis (10.66) and L. diolivorans (1.33). Minor populations of the other genera included: Enterococcus (faecium and faecalis) (18.66) Leuconostoc citreum (5.33) and Pediococcus (acidilactici and pentosaceus) (3.99). All of the strains of L. plantarum and L. brevis were subjected to rep-PCR typing. High intra-species diversity was found among L. plantarum and L. brevis isolates. It was concluded that poly-phasic strategies based on molecular techniques are necessary for reliable and accurate studying of the microbial composition of fermented products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(56).p...

Abstract

Tarkhineh is a traditional fermented cereal based food which is produced in different rural areas in Kermanshah province Iran. The aims of this study were to identify the predominant lactic acid bacteria isolates. A total of 75 Gram-positive and catalase-negative isolates were subjected to grouping and identifying using the carbohydrates fermentation profiles and 16SrDNA sequencing respectively. The sequencing results showed that the majority of the strains belonged to the genus of Lactobacillus and were dispersed into five species: L. plantarum (25.33) L. fermentum (22.66) L. pentosus (12) L. brevis (10.66) and L. diolivorans (1.33). Minor populations of the other genera included: Enterococcus (faecium and faecalis) (18.66) Leuconostoc citreum (5.33) and Pediococcus (acidilactici and pentosaceus) (3.99). All of the strains of L. plantarum and L. brevis were subjected to rep-PCR typing. High intra-species diversity was found among L. plantarum and L. brevis isolates. It was concluded that poly-phasic strategies based on molecular techniques are necessary for reliable and accurate studying of the microbial composition of fermented products.

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Item Type:	Article
AGROVOC Term:	Fermented foods
AGROVOC Term:	Cereal products
AGROVOC Term:	Cereal byproducts
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Isolation techniques
AGROVOC Term:	Identification
AGROVOC Term:	Extraction
AGROVOC Term:	Carbohydrates
AGROVOC Term:	Lactobacillus plantarum
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24034

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