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The present work describes the use of randomly amplified polymorphic DNA (RAPD) for the characterization of 172 dominantLactobacillus isolates from present and previous studies of Ghanaian maize fermentation. Heterofermentative lactobacilli dominate the fermentation flora, since approximately 85% of the isolates belong to this group. Cluster analysis of the RAPD profiles obtained showed the presence of two main clusters. Cluster 1 includedLactobacillus fermentum , whereas cluster 2 comprised the remainingLactobacillus spp. The two distinct clusters emerged at the similarity level of &lt;50%. All isolates in cluster 1 showed similarity in their RAPD profile to the reference strains ofL. fermentum included in the study. These isolates, yielding two distinct bands of approximately 695 and 773 bp with the primers used, were divided into four subclusters, indicating that several strains are involved in the fermentation and remain dominant throughout the process. The two distinct RAPD fragments were cloned, sequenced, and used as probes in Southern hybridization experiments. With one exception,Lactobacillus reuteri LMG 13045, the probes hybridized only to fragments of different sizes inEco RI-digested chromosomal DNA ofL. fermentum strains, thus indicating the specificity of the probes and variation within theL. fermentum isolates.

applied and environmental microbiology

Use of Conserved Randomly Amplified Polymorphic DNA (RAPD) Fragments and RAPD Pattern for Characterization of <i>Lactobacillus fermentum</i> in Ghanaian Fermented Maize Dough

Use of Conserved Randomly Amplified Polymorphic DNA (RAPD) Fragments and RAPD Pattern for Characterization of Lactobacillus fermentum in Ghanaian Fermented Maize Dough