Rapid differentiation among Lactobacillus,Pediococcus and Weissella species from some Nigerian indigenous fermented foods

Adesulu-Dahunsi, A.T. and Sanni, A.I. and Jeyaram, K. (2017) Rapid differentiation among Lactobacillus,Pediococcus and Weissella species from some Nigerian indigenous fermented foods. LWT - Food Science and Technology, 77. pp. 39-44. ISSN 0023-6438

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Abstract

The taxonomic differentiation among lactic acid bacteria (LAB) using only phenotypic methods isinadequate. In the past, several phenotypic techniques have been applied in identification of differentspecies of LAB from Nigerian indigenous fermented foods. In this study, two less-expensive and rapidmolecular techniques were employed in the identification and differentiation of LAB species isolatedfrom some Nigerian fermented foods:gari(cassava mash),fufu(cassava dough) andogi(maize gruel) toavoid the common errors that are synonymous with the use of conventional methods. The size of theamplified products for the LAB species using universal primers fD1 and rD1 was about 1500 bp. Thedifferentiation of the three predominant LAB,Lactobacillus plantarum,Pediococcus pentosaceusandWeissella confusato species level was performed by intergenic transcribed spacer (ITS-PCR) and amplifiedribosomal DNA restriction analysis (ARDRA) using three restriction endonucleases:HinfI,HaeIII andRsaI.In summary, the study demonstrated that the ARDRA and ITS-PCR analysis are simple, fast and efficientmethods that can be used for the routine identification and rapid differentiation of LAB species which areoften regularly used as probiotics, starter culture and biopreservative in fermented foods consumed sincethey are generally regarded as safe (GRAS)

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Depositing User:	Mr DIGITAL CONTENT CREATOR LMU
Date Deposited:	23 Oct 2019 13:41
Last Modified:	23 Oct 2019 13:41
URI:	https://eprints.lmu.edu.ng/id/eprint/2605

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