PMID:18036695
| Citation |
Tamang, B , Tamang, JP , Schillinger, U , Franz, CM , Gores, M and Holzapfel, WH (2008) Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India. Int. J. Food Microbiol. 121:35-40 |
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| Abstract |
Mesu, soidon, soibum and soijim are ethnic fermented bamboo tender shoot products prepared by the people in North East India. Microbiological analysis of mesu, soidon, soibum and soijim showed the population dominated by lactic acid bacteria (LAB) ranging up to 10(8) cfu g(-1). The phenotypic characterisation of predominant LAB isolated from the fermented bamboo shoot products was based on general morphology, physiological tests, API and Biolog systems. The genotypic characterisation of LAB was based on RAPD-PCR, rep PCR, species-specific PCR techniques, 16S rRNA gene sequencing and DNA-DNA hybridisation. Predominant functional LAB strains associated with the fermented bamboo shoot products were identified as Lactobacillus brevis, Lb. plantarum, Lb. curvatus, Pediococcus pentosaceus, Leuconostoc mesenteroides subsp. mesenteroides, Leuc. fallax, Leuc. lactis, Leuc. citreum and Enterococcus durans. |
| Links |
PubMed Online version:10.1016/j.ijfoodmicro.2007.10.009 |
| Keywords |
Bambusa/microbiology; Colony Count, Microbial; DNA, Bacterial/analysis; Enterococcus/classification; Enterococcus/isolation & purification; Fermentation; Food Microbiology; Genotype; Humans; Hydrogen-Ion Concentration; India; Lactobacillus/classification; Lactobacillus/isolation & purification; Leuconostoc/classification; Leuconostoc/isolation & purification; Pediococcus/classification; Pediococcus/isolation & purification; Phenotype; Phylogeny; Poaceae/microbiology; Random Amplified Polymorphic DNA Technique; Species Specificity |
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Phenotype Annotations
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| Phenotype of | Taxon Information | Genotype Information (if known) | Condition Information | OMP ID | OMP Term Name | ECO ID | ECO Term Name | Notes | Status |
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