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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
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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.
Keywords
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

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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.
@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},
}

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