title: Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns.
abstract: OBJECTIVE
  The goal of this study was to assess the genetic diversity of lactic acid bacteria (LAB) from the complex natural ecosystem present in the spontaneous fermentation of 'Almagro' eggplants by a polyphasic approach based on molecular techniques.
  
  
  RESULTS
  Randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) were applied to 149 Lactobacillus isolates obtained from that fermentation process. Two random primers, OPL-05 and ArgDei-For, and two rare-cutting enzymes, SfiI and SmaI, chosen after preliminary testing on the basis of band intensity and distribution, were used. RAPD and PFGE generated electrophoretic patterns suitable for strain discrimination, but further discrimination was achieved when combined numerical analysis of the results from both methods and the results previously obtained by SDS-PAGE whole cell protein analysis, was carried out. The findings indicated a considerable degree of genomic diversity in the LAB microbiota studied and especially in the Lactobacillus plantarum isolates. In terms of species assignment, the polyphasic study allowed a definite and well-founded identification of 98.7% of the isolates.
  
  
  CONCLUSIONS
  The combined numerical analysis of RAPD and PFGE patterns represented a useful tool to discriminate the diversity of the Lactobacillus strains responsible for the spontaneous fermentation of this pickle. The species identification and strain typing results from the polyphasic study were regarded as the most exact compromise yielding the fewest contradictions based on the available data.
  
  
  CONCLUSIONS
  Combined numerical analysis of RAPD-PCR and PFGE patterns has not yet been employed to study the genetic diversity of LAB from an ecosystem like that found in fermenting vegetables.
authors.affiliation: Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Sánchez
authors.forename: S
authors.initials: S
authors.lastname: Seseña
authors.forename: L L
authors.initials: LL
authors.lastname: Palop
mesh_terms: D016000:Cluster Analysis; D017931:DNA Primers / Q000235:genetics; D004269:DNA, Bacterial / Q000235:genetics*; D017753:Ecosystem; D016521:Electrophoresis, Gel, Pulsed-Field / Q000379:methods; D005285:Fermentation; D005838:Genotype; D007778:Lactobacillus / Q000235:genetics*; D016133:Polymerase Chain Reaction / Q000379:methods; D011110:Polymorphism, Genetic / Q000235:genetics*; D015203:Reproducibility of Results; D015183:Restriction Mapping / Q000379:methods; D032323:Solanum melongena / Q000382:microbiology*
chemical_list: D017931:DNA Primers; D004269:DNA, Bacterial