ISOLATION AND CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM RIPE MULBERRIES IN TAIWAN

Brazilian Journal Of Microbiology

Endereço:
Av. Prof. Lineu Prestes, 2415 Cidade Universitária
São Paulo / SP
Site: http://www.scielo.br/scielo.php?script=sci_serial&pid=1517-8382
Telefone: (11) 3813 9647
ISSN: 15178382
Editor Chefe: Adalberto Pessoa Junior
Início Publicação: 31/12/1970
Periodicidade: Trimestral
Área de Estudo: Microbiologia

ISOLATION AND CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM RIPE MULBERRIES IN TAIWAN

Ano: 2010 | Volume: 41 | Número: 4
Autores: Yi-sheng Chen, Hui-chung Wu , Fujitoshi Yanagida
Autor Correspondente: Yi-sheng Chen | [email protected]

Palavras-chave: lactic acid bacteria, mulberry, Weissella cibaria, bacteriocin, Taiwan

Resumos Cadastrados

Resumo Inglês:

The objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB) from ripe
mulberries collected in Taiwan. Ripe mulberry samples were collected at five mulberry farms, located in
different counties of Taiwan. Eighty-eight acid-producing cultures were isolated from these samples, and
isolates were divided into classes first by phenotype, then into groups by restriction fragment length
polymorphism (RFLP) analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and
biochemical characteristics led to identification of four bacterial groups (A to D). Weissella cibaria was the
most abundant type of LAB distributed in four mulberry farms, and Lactobacillus plantarum was the most
abundant LAB found in the remaining farm. Ten W. cibaria and one Lactococcus lactis subsp. lactis
isolate produced bacteriocins against the indicator strain Lactobacillus sakei JCM 1157T. These results
suggest that various LAB are distributed in ripe mulberries and W. cibaria was the most abundant LAB
found in this study.