Ribotyping of Lactobacillus helveticus from the Koumiss

SEDLÁČEK, Ivo, Altanzaya YANSANJAV, Dana NOVÁKOVÁ and Pavel ŠVEC. Ribotyping of Lactobacillus helveticus from the Koumiss. In Abstracts. 2005.

Basic information

• Original name: Ribotyping of Lactobacillus helveticus from the Koumiss
• Name in Czech: Ribotypizace druhu Lactobacillus helveticus z kumysu
• Authors: SEDLÁČEK, Ivo (203 Czech Republic, guarantor), Altanzaya YANSANJAV (496 Mongolia), Dana NOVÁKOVÁ (203 Czech Republic) and Pavel ŠVEC (203 Czech Republic).
• Edition: Abstracts, 2005.

Other information

• Original language: English
• Type of outcome: Conference abstract
• Field of Study: 10600 1.6 Biological sciences
• Country of publisher: Indonesia
• Confidentiality degree: is not subject to a state or trade secret
• RIV identification code: RIV/00216224:14310/05:00012625
• Organization unit: Faculty of Science
• Keywords in English: Lactic acid bacteria; ribotyping; Koumiss; Lactobacillus helveticus
• Tags: Koumiss, lactic acid bacteria, Lactobacillus helveticus, ribotyping

Abstract

The lactic acid bacteria (LAB) are very important components of the formation of milk products. Lactobacillus helveticus, a homofermentative thermophilic LAB largely presented in cheeses, has been found to be the prevalent species in natural koumiss. A collection of six L. helveticus strains supplemented with reference cultures was studied for its phenotypic characters, as well as for genotyping. Biotyping (API 50CH kit, tube tests) confirmed that isolates belong to the genus Lactobacillus, but it was not suitable for identification to the species level. A phenotypic heterogeneity among L. helveticus isolates was observed, mainly in acid formation from sugars. Ribotyping (EcoRI, DNA probe complementary to 16S and 23S rRNA) yielded a variety of restriction patterns and allowed good strain differentiation. Obtained ribotypes of analyzed isolates gave unique band patterns with no relationship to the selected reference cultures. Despite the low number of strains analyzed, the ribotype data of isolates and reference cultures showed an interesting strain heterogeneity, that seemed not only strain dependent, but also related to the source of isolates. Ribotyping is considered a powerful discriminatory tool for diversity study among strains belonging to the same species. We concluded that analysed isolates from koumiss represent a new L. helveticus ecovar.

Abstract (in Czech)

Bakteriew mléčného kvašení jsou velmi důležitou složkou řady mléčných výrobků. Lactobacillus helveticus, homoferemntativní bakterie mléčného kvašení u různých sýrů, byl zjištěn jako převažující bakteriální mikroflóra v kumysu. Jeho klasifikace byla založena na fenotypu a ribotypizaci a dle našeho zjištění analyzované izoláty z kumysureprezentují nový ekovar L. helveticus.

Links

• GP204/02/D099, research and development project: Name: Knihovna ribotypizačních profilů typových kultur bakterií

Investor: Czech Science Foundation, Database of the ribotype profiles of bacterial type strains

• MSM0021622416, plan (intention): Name: Diverzita biotických společenstev a populací: kauzální analýza variability v prostoru a čase

Investor: Ministry of Education, Youth and Sports of the CR, Diversity of Biotic Communities and Populations: Causal Analysis of variation in space and time