ArticleApplied and environmental microbiology1999
Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough.
Article in Applied and environmental microbiology, 1999. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 69 citations in OpenAlex.
- Isolation and Characterization of Potential Starter Cultures from the Nigerian Fermented Milk ProductMicroorganisms · 2021Article
- Isolation and Characterization of Potentially Probiotic Bacterial Strains from Mice: Proof of Concept for Personalized Probiotics.Nutrients · 2018Article
- Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo).Frontiers in microbiology · 2016Article
- Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.BMC microbiology · 2015Article
- Screening and evaluation of human intestinal lactobacilli for the development of novel gastrointestinal probiotics.Current microbiology · 2010Article
- Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.Applied and environmental microbiology · 2002Article
- Pulsed-field gel electrophoresis in differentiation of erysipelothrix species strains.Journal of clinical microbiology · 2001Article
- Randomly amplified polymorphic DNA analysis of Erysipelothrix spp.Journal of clinical microbiology · 2000Article
- Microbial community dynamics during production of the Mexican fermented maize dough pozol.Applied and environmental microbiology · 2000Article
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Authors and funding
4 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
The present work describes the use of randomly amplified polymorphic DNA (RAPD) for the characterization of 172 dominant Lactobacillus isolates from present and previous studies of Ghanaian maize fermentation. Heterofermentative lactobacilli dominate the fermentation flora, since approximately 85% of the isolates belong to this group. Cluster analysis of the RAPD profiles obtained showed the presence of two main clusters. Cluster 1 included Lactobacillus fermentum, whereas cluster 2 comprised the remaining Lactobacillus spp. The two distinct clusters emerged at the similarity level of <50%. All isolates in cluster 1 showed similarity in their RAPD profile to the reference strains of L. fermentum included in the study. These isolates, yielding two distinct bands of approximately 695 and 773 bp with the primers used, were divided into four subclusters, indicating that several strains are involved in the fermentation and remain dominant throughout the process. The two distinct RAPD fragments were cloned, sequenced, and used as probes in Southern hybridization experiments. With one exception, Lactobacillus reuteri LMG 13045, the probes hybridized only to fragments of different sizes in EcoRI-digested chromosomal DNA of L. fermentum strains, thus indicating the specificity of the probes and variation within the L. fermentum isolates.
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