title: Molecular characterization of lactobacilli isolated from fermented idli batter.
abstract: Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. The purpose of this study was to characterize the bacteriocinogenic lactobacilli from fermented idli batter which can find application in biopreservation and biomedicine. Eight most promising lactobacilli were chosen from twenty two isolates based on their spectrum of activity against other lactic acid bacteria and pathogens. The eight lactobacilli were characterized based on the various classical phenotypic tests, physiological tests and biochemical tests including various carbohydrate utilization profiles. All isolates were homo fermentative, catalase, and gelatin negative. Molecular characterization was performed by RAPD, 16S rRNA analysis, 16S ARDRA, and Multiplex PCR for species identification. RAPD was carried out using the primer R2 and M13. Five different clusters were obtained based on RAPD indicating strain level variation. 16S rRNA analysis showed 99 to 100% homology towards Lactobacillus plantarum. The restriction digestion pattern was similar for all the isolates with the restriction enzyme AluI. The subspecies were identified by performing Multiplex PCR using species specific primer. Among the five clusters, three clusters were clearly identified as Lactobacillus plantarum subsp. plantarum, Lactobacillus pentosus, and Lactobacillus plantarum subsp. argentoratensis.
authors.affiliation: Department of Biochemistry & Molecular Biology, School of Life Sciences, Pondicherry University, Pondicherry, India.
authors.forename: Perumal Jayaprabha
authors.initials: PJ
authors.lastname: Agaliya
authors.affiliation: Department of Biochemistry & Molecular Biology, School of Life Sciences, Pondicherry University, Pondicherry, India.
authors.forename: Kadirvelu
authors.initials: K
authors.lastname: Jeevaratnam
mesh_terms: D015373:Bacterial Typing Techniques; D001430:Bacteriocins / Q000378:metabolism*; D050260:Carbohydrate Metabolism; D016000:Cluster Analysis; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D004798:Enzymes / Q000032:analysis; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum; D008969:Molecular Sequence Data; D058889:Molecular Typing; D060885:Multiplex Polymerase Chain Reaction; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D017422:Sequence Analysis, DNA; D012689:Sequence Homology, Nucleic Acid
chemical_list: D001430:Bacteriocins; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D004798:Enzymes; D012336:RNA, Ribosomal, 16S
keywords: Idli batter; Lactobacillus pentosus; Lactobacillus plantarum; Lactobacillus plantarum subsp. argentoratensis; bacteriocin