Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods

被引:61
|
作者
Miambi, E
Guyot, JP
Ampe, F
机构
[1] DGRST, GERDIB, Unite Rech Ressources Microbiennes, Brazzaville, Rep Congo
[2] Inst Rech Dev 911, Lab Biotechnol Microbienne Trop, F-34032 Rennes, France
[3] CNRS, INRA, LBMRPM, F-31326 Castanet Tolosan, France
关键词
denaturing gradient gel electrophoresis (DGGE); inoculum dilution cultures; fermented cassava dough; fingerprints;
D O I
10.1016/S0168-1605(02)00256-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The use of denaturing gradient gel electrophoresis (DGGE) and traditional culture-depending methods for examining the bacterial community of traditional cassava starch fermentation were investigated. It appeared that DGGE profiles of total DNA of cassava dough exhibited 10 distinguishable bands. In contrast, DGGE fingerprints of bacteria recovered from enrichment cultures of fermented dough gave variable profiles containing fewer bands. Bands corresponding to five bacterial species detected by direct PCR-DGGE of total DNA from of cassava dough were also observed in DGGE patterns of enrichment cultures. Eighteen strains were isolated from cultures selected on the basis of their DGGE banding patterns. Assessment of bacterial identification by 16S rDNA sequence similarity revealed that band comigration implied sequence identity. Comparison of 16S rDNA sequences of excised DGGE bands and recovered pure culture isolates with those in GENBANK and the RDP databases revealed that representative bacteria of fermented cassava dough were Lactobacillus and Pediococcus species as well as species of Clostridium, Propionibacterium and Bacillus. Some Lactobacillus species detected in dough samples by sequence analysis of DGGE bands were not recovered in any of the five culture media and conditions used. On the other hand, some species recovered as pure cultures from enrichments were not detected by direct DGGE analysis of total bacterial DNA from cassava dough. Our results provide evidence of the necessity to combine both culture-dependent and culture-independent methods for better description of microbial communities in indigenous cassava starch fermentations. (C) 2002 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:111 / 120
页数:10
相关论文
共 50 条
  • [1] Identification of lactic acid bacteria: culture-dependent and culture-independent methods
    Temmerman, R
    Huys, G
    Swings, J
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2004, 15 (7-8) : 348 - 359
  • [2] Identification of bacteria associated with feline chronic gingivostomatitis using culture-dependent and culture-independent methods
    Dolieslager, Sanne M. J.
    Riggio, Marcello P.
    Lennon, Alan
    Lappin, David F.
    Johnston, Norman
    Taylor, David
    Bennett, David
    VETERINARY MICROBIOLOGY, 2011, 148 (01) : 93 - 98
  • [3] Assessment of bacteria from apple leaves by culture-dependent and culture-independent methods
    Yashiro, E.
    Spear, R.
    Clinton-Cirocco, K.
    McManus, P.
    PHYTOPATHOLOGY, 2008, 98 (06) : S177 - S177
  • [4] Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods
    da Cruz Pedrozo Miguel, Maria Gabriela
    Cardoso, Patricia Gomes
    Lago, Lilian de Assis
    Schwan, Rosane Freitas
    FOOD RESEARCH INTERNATIONAL, 2010, 43 (05) : 1523 - 1528
  • [5] Culture-dependent and culture-independent assessment of bacteria in the apple phyllosphere
    Yashiro, E.
    Spear, R. N.
    McManus, P. S.
    JOURNAL OF APPLIED MICROBIOLOGY, 2011, 110 (05) : 1284 - 1296
  • [6] Diversity of endophytic bacteria of Dendrobium officinale based on culture-dependent and culture-independent methods
    Pei, Cong
    Mi, Chunyi
    Sun, Lihua
    Liu, Wenhong
    Li, Ou
    Hu, Xiufang
    BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT, 2017, 31 (01) : 112 - 119
  • [7] Description of the microflora of sourdoughs by culture-dependent and culture-independent methods
    Iacumin, Lucilla
    Cecchini, Francesca
    Manzano, Marisa
    Osualdini, Milena
    Boscolo, Daria
    Orlic, Sandi
    Comi, Giuseppe
    FOOD MICROBIOLOGY, 2009, 26 (02) : 128 - 135
  • [8] Enumeration of bacteria from landfill bioreactor leachates using culture-independent molecular and classical culture-dependent microbiological methods
    Grosser, R.J. (grosser.robert@epa.gov), 1600, Widener University School of Civil Engineering (39):
  • [9] Detection of abundant bacteria in the Weser estuary using culture-dependent and culture-independent approaches
    Selje, N
    Brinkhoff, T
    Simon, M
    AQUATIC MICROBIAL ECOLOGY, 2005, 39 (01) : 17 - 34
  • [10] Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods
    Chen, Hsi-Chia
    Wang, Sheng-Yao
    Chen, Ming-Ju
    FOOD MICROBIOLOGY, 2008, 25 (03) : 492 - 501