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Genotypic heterogeneity among Lactobacillus helveticus strains isolated from natural cheese starters
Author(s) -
Giraffa G.,
De Vecchi P.,
Rossi P.,
Nicastro G.,
Fortina M. G.
Publication year - 1998
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1998.853464.x
Subject(s) - lactobacillus helveticus , ribotyping , extrachromosomal dna , biology , rapd , plasmid , microbiology and biotechnology , restriction enzyme , dna profiling , genotype , ecori , lactobacillus , starter , restriction fragment length polymorphism , bacteria , genetics , dna , food science , gene , population , demography , sociology , genetic diversity
A total of 23 strains of Lactobacillus helveticus isolated from natural whey starter cultures for Italian hard cheeses and three reference strains were characterized by plasmid profiling, ribotyping and random amplified polymorphic DNA (RAPD) fingerprinting. The data showed an interesting strain heterogeneity in natural cheese starters, that seemed not only strain‐dependent, but also related to the source of isolates. Nineteen of the strains tested harboured extrachromosomal elements, whilst 11 different plasmid profiles were detected. Ribotyping with a variety of restriction enzymes differentiated 11 strains and in a few cases, RAPD fingerprinting allowed differentiation amongst strains that were not distinguished by the other two techniques.