title: Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough.
abstract: Lactobacillus sanfranciscensis is a bacterium used in sourdough that provides desirable properties such as better flavor and texture to the sourdough bread. Here, the intra-species diversity of L. sanfranciscensis strains isolated from Korean sourdough was studied using genotypic (multiplex-RAPD-PCR: multiplex-Randomly Amplified Polymorphic DNA-polymerase chain reaction) and phenotypic (VITEK2 Compact system) analyses. For this, a novel species-specific set of PCR primers was developed to identify L. sanfranciscensis using the recently published genome database. The primers were able to detect L. sanfranciscensis isolated from Korean sourdough with 100% accuracy. Genotyping and phenotyping analyses at the strain level demonstrated that Korean sourdough possesses various biotypes of L. sanfranciscensis strains. These strains were clustered into 5 subtypes (genotyping) or 7 subtypes (phenotyping). In summary, this strategy to construct novel primers reduced the chance of cross amplification and was able to identify the desired strain. The various strains isolated in this study can be used to develop a sourdough starter after the analysis of their fermentation characteristics.
authors.affiliation: Department of Agricultural Biotechnology Center for Food and Bioconvergence, Seoul National University, Seoul 151742, Republic of Korea.
authors.forename: Hyeongrho
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Agricultural Biotechnology Center for Food and Bioconvergence, Seoul National University, Seoul 151742, Republic of Korea.
authors.forename: Hyunwook
authors.initials: H
authors.lastname: Baek
authors.affiliation: Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticulture and Food Sciences, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors.forename: Sae Bom
authors.initials: SB
authors.lastname: Lim
authors.affiliation: Innovation LAB, SPC Group, Seoul 137-887, Republic of Korea.
authors.forename: Jin Soo
authors.initials: JS
authors.lastname: Hur
authors.affiliation: Research Institute of Food and Biotechnology, SPC Group, Seoul 151-742, Republic of Korea.
authors.forename: Sangmin
authors.initials: S
authors.lastname: Shim
authors.affiliation: Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticulture and Food Sciences, Chungbuk National University, Cheongju 361-763, Republic of Korea.
authors.forename: So-Yeon
authors.initials: SY
authors.lastname: Shin
authors.affiliation: Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticulture and Food Sciences, Chungbuk National University, Cheongju 361-763, Republic of Korea. Electronic address: namsoo@cbnu.ac.kr.
authors.forename: Nam Soo
authors.initials: NS
authors.lastname: Han
authors.affiliation: Department of Agricultural Biotechnology Center for Food and Bioconvergence, Seoul National University, Seoul 151742, Republic of Korea. Electronic address: jhseo94@snu.ac.kr.
authors.forename: Jin-Ho
authors.initials: JH
authors.lastname: Seo
mesh_terms: D001939:Bread / Q000382:microbiology*; D017931:DNA Primers / Q000235:genetics; D005516:Food Microbiology; D005838:Genotype; D007778:Lactobacillus / Q000145:classification / Q000235:genetics* / Q000302:isolation & purification; D060885:Multiplex Polymerase Chain Reaction; D016133:Polymerase Chain Reaction; D013045:Species Specificity
chemical_list: D017931:DNA Primers
keywords: Lactobacillus sanfranciscensis; Randomly Amplified Polymorphic DNA (RAPD); Sourdough; Species-specific PCR; Subtyping; VITEK2 Compact