Open AccessCharacterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting
Author(s) -
Nokuthula F. Kunene,
Ifigenia Geornaras,
A. von Holy,
John W. Hastings
Publication year - 2000
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.66.3.1084-1092.2000
Subject(s) - pediococcus acidilactici , leuconostoc mesenteroides , lactobacillus plantarum , lactic acid , bacteria , biology , fermentation , pediococcus , lactococcus lactis , leuconostoc , lactobacillus , food science , microbiology and biotechnology , lactobacillus brevis , lactococcus , genetics
The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. In this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyzing the electrophoretic profiles of total soluble proteins. A total of 58 of the 180 strains wereLactobacillus plantarum strains, 47 wereLeuconostoc mesenteroides strains, 25 wereLactobacillus sake-Lactobacillus curvatus strains, 17 werePediococcus pentosaceus strains, 13 werePediococcus acidilactici strains, and 7 wereLactococcus lactis strains.L. plantarum andL. mesenteroides strains were the dominant strains during the fermentation process and were recovered from 87 and 73% of the households, respectively. The potential origins of these groups of lactic acid bacteria were assessed by amplified fragment length polymorphism fingerprint analysis.