Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains.
One-hundred and twenty isolates of lactic acid bacteria isolated from ogi and three traditional cereal-based alcoholic beverages from Nigeria, together with 18 reference strains from Swedish sour doughs, and 50 type-and reference strains of mainly Lactobacillus, were phenotypically classified on their fermentation ability of 49 carbohydrates, including soluble starch. Data were examined by Jaccard Coefficient (SJ), Simple Matching Coefficient (SSM), and unweighted pair group algorithm with arithmetic averages (UPGMA). Seven major clusters were defined at the 82% SJ-similarity level (corresponds to the SSM-level of 91%). Three were identified as Lactobacillus plantarum or L. plantarum-like (together 41% of the ogi isolates). The others were obligately heterofermentative; Cluster 7 was identified as L. confusus (11% of the ogi isolates). Three minor clusters were identified as L. murinus, L. agilis or L. gallinarium, and Leuconostoc mesenteroides subsp. mesenteroides, respectively. The phenotype of the L. plantarum isolates varied within wide limits. Seventeen isolates possessed starch fermenting capacity. Nine of these were identified as L. plantarum or L. plantarum-like (isolated from ogi); one was identified as Leuconostoc mesenteroides subsp. mesenteroides, and the rest were unidentified non-clustering strains.
Johansson
M L
ML
Department of Food Technology, Lund University, Sweden.
Sanni
A
A
Lönner
C
C
Molin
G
G
D000434:Alcoholic Beverages / Q000382:microbiology; D016000:Cluster Analysis; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification* / Q000502:physiology; D009549:Nigeria; D010641:Phenotype; D013045:Species Specificity; D003313:Zea mays