RRC ID 15653
著者 Duan Y, Tan Z, Wang Y, Li Z, Li Z, Qin G, Huo Y, Cai Y.
タイトル Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese.
ジャーナル J Gen Appl Microbiol
Abstract Fourteen strains of Lactic Acid Bacteria (LAB) isolated from Qula, a Tibetan traditional yak cheese, were divided into four groups (A-D) according to morphological and biochemical characteristics. On the basis of the 16S rRNA gene sequence analysis, group A and group B strains were placed in the cluster making up the genus Leuconostoc, which together with Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, formed a distinct cluster. The group C strain was clearly identified as Enterococcus faecium by forming a very well defined cluster with this species. The group D strains were placed in the lactobacilli cluster with Lactobacillus plantarum and Lactobacillus pentosus being the closely related species. On the basis of DNA-DNA hybridization, strains in the groups A, B, C and D were identified as Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc pseudomesenteroides, Enterococcus faecium and Lactobacillus plantarum, respectively. Leuconostoc mesenteroides subsp. dextranicum was the dominate member of the population.
巻・号 54(1)
ページ 51-60
公開日 2008-2-1
DOI 10.2323/jgam.54.51
PII JST.JSTAGE/jgam/54.51
PMID 18323681
MeSH Base Composition Cheese / microbiology* Enterococcus faecium* / classification Enterococcus faecium* / genetics Enterococcus faecium* / isolation & purification Fermentation Lactobacillus plantarum* / classification Lactobacillus plantarum* / genetics Lactobacillus plantarum* / isolation & purification Leuconostoc* / classification Leuconostoc* / genetics Leuconostoc* / isolation & purification Molecular Sequence Data Nucleic Acid Hybridization RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA Tibet
IF 1.442
引用数 40
WOS 分野 BIOTECHNOLOGY & APPLIED MICROBIOLOGY MICROBIOLOGY
リソース情報
一般微生物 JCM 1149 JCM 1558 JCM 5803 JCM 5804 JCM 6124 JCM 9696 JCM 9700