African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Differentiation studies of predominant lactic acid bacteria isolated during growol fermentation by using polyphasic taxonomic characterization

Widya D. W. Putri1,3*, Miyashita Mika2, Yasunoshi Nakagawa2, Hiroko Kawasaki2,  Haryadi3, Nur M. Cahyanto3 and Djagal W. Marseno3
1Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Brawijaya, Veteran Street, Malang, Indonesia. 2NBRC Department of Biotechnology, 2-5-8 Kazusakamatari, Chiba, Japan,3Department of Food and Agricultural Product, Faculty of Agricultural Technology, Gadjah Mada University, Sosio Yustisio, Yogyakarta, Indonesia.
Email: [email protected]

  •  Accepted: 18 March 2011
  •  Published: 08 August 2011

Abstract

Twelve isolates known as weakly amylolytic lactic acid bacteria were isolated from different time during growol fermentation, a cassava based product from Indonesia. Differentiation tests of these strains were performed using molecular and phenotypic characterization. 16S subunit of the ribosomal RNA and phenylalanyl tRNA synthase (pheS) gene sequences of all isolates showed similarity withLactobacillus plantarum subsp. plantarum NBRC 15891 as a reference strain. But many isolates revealed different pattern of template DNA and carbohydrate fermentation profile which determined employing random amplified polymorphic DNA (RAPD) and API 50 CHL analysis, respectively. This result allowed three groups of isolates belonging to the species L. plantarum, to be distinguished. The comparative methods of identification showed considerable genome variation between lactic acid bacteria isolated from different time of fermentation, thus, becoming useful information for using the isolates as starter culture.

 

Key words: Growol, lactic acid bacteria, polyphasic taxonomic.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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