Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

Adesulu-Dahunsi, A.T. and Sanni, A.I. and Jeyaram, K. and Banwo, K. (2017) Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria. LWT - Food Science and Technology, 82. pp. 199-206. ISSN 0023-6438

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Lactobacillus plantarumhas been found to be commonly associated with Nigerian indigenous fermentedfoods. The intraspecies differentiation ofL. plantarumusing different molecular techniques is essential forthe selection of functional strains. In the present study, 48L. plantarumisolates from some Nigerianindigenous fermented foods; (gari, fufuandogi) were phenotypically characterized. The intraspeciesdiversity of 17 selectedL. plantarumstrains with good acidification rates, hydrogen peroxide productionand variation in carbohydrate fermentation patterns were carried out using molecular techniques,16S-23rDNA intergenic transcribed spacer and restriction fragment length polymorphism (ITS-PCR and ITS-RFLP), randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE). TheITS-RFLP-HaeIII, RAPD-OPA5, OPA20 and PFGE-Sfi1 analysis showed genetic diversity among the strainsofL. plantarumisolated from the different fermented foods, and it can be established that these mo-lecular tools are useful for differentiation ofL. plantarumstrains. The molecular techniques used in thisstudy may be considered useful tools for characterization of isolates and for in-depth examination of thestrain diversity as the various strains isolated in this study can be used as adjunct and/or starter culturesin food fermentation processes.

Item Type: Article
Subjects: Q Science > QR Microbiology
Date Deposited: 23 Oct 2019 13:27
Last Modified: 23 Oct 2019 13:27

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