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Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'

M Ouadghiri, Mathieu Vancanneyt UGent, Peter Vandamme UGent, S Naser, Dirk Gevers UGent, Karen Lefebvre UGent, Jean Swings UGent and M Amar (2009) JOURNAL OF APPLIED MICROBIOLOGY. 106(2). p.486-495
abstract
To identify lactic acid bacteria (LAB) present in Moroccan dairy products to establish and preserve their microbial species diversity. Thirty-seven samples were collected from different farms. A total of 146 LAB were isolated and subjected to (GTG)(5)-PCR analysis. Comparison of the profiles with data available at the Moroccan Coordinated Collections of Micro-organisms allowed identification of 85 isolates. The remaining 61 were subjected to SDS-PAGE analysis of whole cell proteins. Comparison of the profiles with data available at the Belgian Coordinated Collections of Micro-organisms allowed identification of 43 isolates. Several of the remaining 18 isolates exhibited identical protein electrophoretic fingerprints. Therefore, eight representatives of them were subjected to partial pheS gene sequencing which allowed identification of all remaining isolates. In raw milk, six genera were found while in 'lben', three were found. This is the first report of Leuconostoc kimchii in dairy products. LAB diversity was established using a stepwise polyphasic identification approach. It used the expertise of both research bodies involved in this study and proved to be cost-effective for the identification of all isolates. To establish LAB diversity in Moroccan dairy products which could be a source of strains with specific properties.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
SDS PAGE, traditional fermented skimmed milk, rep-PCR, phenylalanyl-tRNA synthase (pheS) gene sequencing, Moroccan raw milk, lactic acid bacteria, ENDOCARDITIS, BIODIVERSITY, WEISSELLA-CONFUSA, SEQUENCE-ANALYSIS, DAIRY-PRODUCTS, SP NOV., JBEN, ENTEROCOCCUS, SAFETY, DIVERSITY
journal title
JOURNAL OF APPLIED MICROBIOLOGY
J. Appl. Microbiol.
volume
106
issue
2
pages
10 pages
Web of Science type
Article
Web of Science id
000262516600014
JCR category
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
JCR impact factor
2.098 (2009)
JCR rank
68/150 (2009)
JCR quartile
2 (2009)
ISSN
1364-5072
DOI
10.1111/j.1365-2672.2008.04016.x
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
799607
handle
http://hdl.handle.net/1854/LU-799607
date created
2009-12-04 11:37:35
date last changed
2010-06-23 11:30:09
@article{799607,
  abstract     = {To identify lactic acid bacteria (LAB) present in Moroccan dairy products to establish and preserve their microbial species diversity.
Thirty-seven samples were collected from different farms. A total of 146 LAB were isolated and subjected to (GTG)(5)-PCR analysis. Comparison of the profiles with data available at the Moroccan Coordinated Collections of Micro-organisms allowed identification of 85 isolates. The remaining 61 were subjected to SDS-PAGE analysis of whole cell proteins. Comparison of the profiles with data available at the Belgian Coordinated Collections of Micro-organisms allowed identification of 43 isolates. Several of the remaining 18 isolates exhibited identical protein electrophoretic fingerprints. Therefore, eight representatives of them were subjected to partial pheS gene sequencing which allowed identification of all remaining isolates. In raw milk, six genera were found while in 'lben', three were found. This is the first report of Leuconostoc kimchii in dairy products.
LAB diversity was established using a stepwise polyphasic identification approach. It used the expertise of both research bodies involved in this study and proved to be cost-effective for the identification of all isolates.
To establish LAB diversity in Moroccan dairy products which could be a source of strains with specific properties.},
  author       = {Ouadghiri, M and Vancanneyt, Mathieu and Vandamme, Peter and Naser, S and Gevers, Dirk and Lefebvre, Karen and Swings, Jean and Amar, M},
  issn         = {1364-5072},
  journal      = {JOURNAL OF APPLIED MICROBIOLOGY},
  keyword      = {SDS PAGE,traditional fermented skimmed milk,rep-PCR,phenylalanyl-tRNA synthase (pheS) gene sequencing,Moroccan raw milk,lactic acid bacteria,ENDOCARDITIS,BIODIVERSITY,WEISSELLA-CONFUSA,SEQUENCE-ANALYSIS,DAIRY-PRODUCTS,SP NOV.,JBEN,ENTEROCOCCUS,SAFETY,DIVERSITY},
  language     = {eng},
  number       = {2},
  pages        = {486--495},
  title        = {Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'},
  url          = {http://dx.doi.org/10.1111/j.1365-2672.2008.04016.x},
  volume       = {106},
  year         = {2009},
}

Chicago
Ouadghiri, M, Mathieu Vancanneyt, Peter Vandamme, S Naser, Dirk Gevers, Karen Lefebvre, Jean Swings, and M Amar. 2009. “Identification of Lactic Acid Bacteria in Moroccan Raw Milk and Traditionally Fermented Skimmed Milk ‘Lben’.” Journal of Applied Microbiology 106 (2): 486–495.
APA
Ouadghiri, M., Vancanneyt, M., Vandamme, P., Naser, S., Gevers, D., Lefebvre, K., Swings, J., et al. (2009). Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk “lben.” JOURNAL OF APPLIED MICROBIOLOGY, 106(2), 486–495.
Vancouver
1.
Ouadghiri M, Vancanneyt M, Vandamme P, Naser S, Gevers D, Lefebvre K, et al. Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk “lben.”JOURNAL OF APPLIED MICROBIOLOGY. 2009;106(2):486–95.
MLA
Ouadghiri, M, Mathieu Vancanneyt, Peter Vandamme, et al. “Identification of Lactic Acid Bacteria in Moroccan Raw Milk and Traditionally Fermented Skimmed Milk ‘Lben’.” JOURNAL OF APPLIED MICROBIOLOGY 106.2 (2009): 486–495. Print.