Molecular typing of Lactobacillus brevis isolates from Korean food using repetitive element-polymerase chain reaction
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kaur, Jasmine | - |
dc.contributor.author | Sharma, Anshul | - |
dc.contributor.author | Lee, Sulhee | - |
dc.contributor.author | Park, Young-Seo | - |
dc.date.available | 2020-02-27T10:41:47Z | - |
dc.date.created | 2020-02-07 | - |
dc.date.issued | 2018-06 | - |
dc.identifier.issn | 1082-0132 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/3679 | - |
dc.description.abstract | Lactobacillus brevis is a part of a large family of lactic acid bacteria that are present in cheese, sauerkraut, sourdough, silage, cow manure, feces, and the intestinal tract of humans and rats. It finds its use in food fermentation, and so is considered a "generally regarded as safe" organism. L. brevis strains are extensively used as probiotics and hence, there is a need for identifying and characterizing these strains. For identification and discrimination of the bacterial species at the subspecific level, repetitive element-polymerase chain reaction method is a reliable genomic fingerprinting tool. The objective of the present study was to characterize 13 strains of L. brevis isolated from various fermented foods using repetitive element-polymerase chain reaction. Repetitive element-polymerase chain reaction was performed using three primer sets, REP, Enterobacterial Repetitive Intergenic Consensus (ERIC), and (GTG)(5), which produced different fingerprinting patterns that enable us to distinguish between the closely related strains. Fingerprinting patterns generated band range in between 150 and 5000 bp with REP, 200-7500 bp with ERIC, and 250-2000 bp with (GTG)(5) primers, respectively. The Jaccard's dissimilarity matrices were used to obtain dendrograms by the unweighted neighbor-joining method using genetic dissimilarities based on repetitive element-polymerase chain reaction fingerprinting data. Repetitive element-polymerase chain reaction proved to be a rapid and easy method that can produce reliable results in L. brevis species. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | SAGE PUBLICATIONS LTD | - |
dc.relation.isPartOf | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | - |
dc.subject | LACTIC-ACID-BACTERIA | - |
dc.subject | TECHNOLOGICAL PROPERTIES | - |
dc.subject | IDENTIFICATION | - |
dc.subject | PCR | - |
dc.subject | DIVERSITY | - |
dc.subject | STRAINS | - |
dc.subject | DISCRIMINATION | - |
dc.subject | PRODUCTS | - |
dc.subject | INDUSTRY | - |
dc.subject | CHEESE | - |
dc.title | Molecular typing of Lactobacillus brevis isolates from Korean food using repetitive element-polymerase chain reaction | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000432269800007 | - |
dc.identifier.doi | 10.1177/1082013217753993 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v.24, no.4, pp.341 - 350 | - |
dc.identifier.scopusid | 2-s2.0-85041578666 | - |
dc.citation.endPage | 350 | - |
dc.citation.startPage | 341 | - |
dc.citation.title | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | - |
dc.citation.volume | 24 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | Kaur, Jasmine | - |
dc.contributor.affiliatedAuthor | Sharma, Anshul | - |
dc.contributor.affiliatedAuthor | Lee, Sulhee | - |
dc.contributor.affiliatedAuthor | Park, Young-Seo | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Lactobacillus brevis | - |
dc.subject.keywordAuthor | primer | - |
dc.subject.keywordAuthor | repetitive element-polymerase chain reaction | - |
dc.subject.keywordAuthor | Enterobacterial Repetitive Intergenic Consensus-polymerase chain reaction | - |
dc.subject.keywordAuthor | (GTG)(5)-polymerase chain reaction | - |
dc.subject.keywordPlus | LACTIC-ACID-BACTERIA | - |
dc.subject.keywordPlus | TECHNOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | PCR | - |
dc.subject.keywordPlus | DIVERSITY | - |
dc.subject.keywordPlus | STRAINS | - |
dc.subject.keywordPlus | DISCRIMINATION | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | INDUSTRY | - |
dc.subject.keywordPlus | CHEESE | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.