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Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization

Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization Giorgio Giraffa , Monica Gatti , Lia Rossetti , Lucia Senini , and Erasmo Neviani * Istituto Sperimentale Lattiero Caseario, 26900 Lodi, Italy ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses. Substantial differences in several technologically important characteristics are found among L. helveticus strains isolated from natural dairy starter cultures. In the present study we investigated the genotypic diversity of 74 strains isolated from different dairy cultures used for manufacturing Grana and Provolone cheeses and six collection strains. A restriction fragment length polymorphism analysis of both total genomic DNA and the 16S rRNA gene (ribotyping) was used as genotypic fingerprinting. A multivariate statistical analysis of the data enabled us to identify significant genotypic heterogeneity in L. helveticus . We found that genotypic fingerprinting could be used to distinguish strains; in particular, it was possible to associate the presence of specific strain genotypes with dairy ecosystem sources (e.g., Grana or Provolone cheese). Our data contribute to the description of microbial heterogeneity in L. helveticus and provide a more solid basis for understanding the functional and ecological significance of the presence of different L. helveticus biotypes in natural dairy starter cultures. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied and Environmental Microbiology American Society For Microbiology

Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization

Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization

Applied and Environmental Microbiology , Volume 66 (4): 1259 – Apr 1, 2000

Abstract

Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization Giorgio Giraffa , Monica Gatti , Lia Rossetti , Lucia Senini , and Erasmo Neviani * Istituto Sperimentale Lattiero Caseario, 26900 Lodi, Italy ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses. Substantial differences in several technologically important characteristics are found among L. helveticus strains isolated from natural dairy starter cultures. In the present study we investigated the genotypic diversity of 74 strains isolated from different dairy cultures used for manufacturing Grana and Provolone cheeses and six collection strains. A restriction fragment length polymorphism analysis of both total genomic DNA and the 16S rRNA gene (ribotyping) was used as genotypic fingerprinting. A multivariate statistical analysis of the data enabled us to identify significant genotypic heterogeneity in L. helveticus . We found that genotypic fingerprinting could be used to distinguish strains; in particular, it was possible to associate the presence of specific strain genotypes with dairy ecosystem sources (e.g., Grana or Provolone cheese). Our data contribute to the description of microbial heterogeneity in L. helveticus and provide a more solid basis for understanding the functional and ecological significance of the presence of different L. helveticus biotypes in natural dairy starter cultures.

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References (35)

Publisher
American Society For Microbiology
Copyright
Copyright © 2000 by the American society for Microbiology.
ISSN
0099-2240
eISSN
1098-5336
DOI
10.1128/AEM.66.4.1259-1265.2000
Publisher site
See Article on Publisher Site

Abstract

Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization Giorgio Giraffa , Monica Gatti , Lia Rossetti , Lucia Senini , and Erasmo Neviani * Istituto Sperimentale Lattiero Caseario, 26900 Lodi, Italy ABSTRACT Lactobacillus helveticus is a homofermentative thermophilic lactic acid bacterium that is used in the manufacture of Swiss type and long-ripened Italian cheeses, such as Emmental, Grana, and Provolone cheeses. Substantial differences in several technologically important characteristics are found among L. helveticus strains isolated from natural dairy starter cultures. In the present study we investigated the genotypic diversity of 74 strains isolated from different dairy cultures used for manufacturing Grana and Provolone cheeses and six collection strains. A restriction fragment length polymorphism analysis of both total genomic DNA and the 16S rRNA gene (ribotyping) was used as genotypic fingerprinting. A multivariate statistical analysis of the data enabled us to identify significant genotypic heterogeneity in L. helveticus . We found that genotypic fingerprinting could be used to distinguish strains; in particular, it was possible to associate the presence of specific strain genotypes with dairy ecosystem sources (e.g., Grana or Provolone cheese). Our data contribute to the description of microbial heterogeneity in L. helveticus and provide a more solid basis for understanding the functional and ecological significance of the presence of different L. helveticus biotypes in natural dairy starter cultures.

Journal

Applied and Environmental MicrobiologyAmerican Society For Microbiology

Published: Apr 1, 2000

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