title: Detection of antifungal properties in Lactobacillus paracasei subsp. paracasei SM20, SM29, and SM63 and molecular typing of the strains.
abstract: Lactobacilli isolated from different food and feed samples such as raw milk, cheese, yoghurt, olives, sour dough, as well as corn and grass silage, were screened for their antifungal activities. Out of 1,424 isolates tested, 82 were shown to be inhibitory to different yeasts (Candida spp. and Zygosaccharomyces bailii) and a Penicillium sp., which were previously isolated from spoiled yoghurt and fruits. Carbohydrate fermentation patterns suggested that a substantial portion, 25%, belonged to the Lactobacillus casei group, including L. casei, L. paracasei, and L. rhamnosus. The isolates SM20 (DSM14514), SM29 (DSM14515), and SM63 (DSM14516) were classified by PCR using species-specific primers to target the corresponding type strains (L. casei, L. paracasei, and L. rhamnosus) as controls. Further molecular typing methods such as randomly amplified polymorphic DNA, pulsed-field gel electrophoresis, and sequencing analysis of the 16S rRNA gene allowed classifying strains SM20, SM29, and SM63 as L. paracasei subsp. paracasei in accordance with the new reclassification of the L. casei group proposed by Collins et al.
authors.affiliation: Laboratory of Food Biotechnology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland. susanne.miescher@ilw.agrl.ethz.ch
authors.forename: Susanne Miescher
authors.initials: SM
authors.lastname: Schwenninger
authors.forename: Ueli
authors.initials: U
authors.lastname: von Ah
authors.forename: Brigitte
authors.initials: B
authors.lastname: Niederer
authors.forename: Michael
authors.initials: M
authors.lastname: Teuber
authors.forename: Leo
authors.initials: L
authors.lastname: Meile
mesh_terms: D000821:Animal Feed / Q000382:microbiology; D000935:Antifungal Agents; D015373:Bacterial Typing Techniques; D001483:Base Sequence; D002175:Candida / Q000254:growth & development*; D018920:Coculture Techniques; D004269:DNA, Bacterial / Q000737:chemistry*; D003611:Dairy Products / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000502:physiology*; D010407:Penicillium / Q000254:growth & development*; D010802:Phylogeny; D019105:Random Amplified Polymorphic DNA Technique; D020068:Zygosaccharomyces / Q000254:growth & development*
chemical_list: D000935:Antifungal Agents; D004269:DNA, Bacterial