Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles

Food Microbiol. 2011 Dec;28(8):1514-8. doi: 10.1016/j.fm.2011.07.010. Epub 2011 Aug 3.

Abstract

Near one hundred isolates of Lactobacillus paraplantarum, Lactobacillus pentosus and Lactobacillus plantarum from table olives were studied. Strains were genotyped by rep-PCR. Although the technique failed to differentiate some isolates at the species level, it proved a robust and easy procedure that could be useful for distinguishing between related strains of L. paraplantarum, L. pentosus and L. plantarum from a large pool of unrelated strains of these species. A PCR-based screening revealed the presence of the plantaricin encoding genes plnA, plnB, plnC, plnD, plnE/F, plnF, plnI, plnJ, plnK, plnG and plnN in most isolates of the three species. Sequences of bacteriocin genes present in L. paraplantarum and L. pentosus were homologous to L. plantarum genes. Through a discriminating analysis of the bacteriocin gene profiles, it was possible to establish a relationship between the origin of isolation and the LAB isolates, regardless of species.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Bacteriocins / genetics*
  • Bacteriocins / metabolism
  • Fermentation
  • Lactobacillus / classification
  • Lactobacillus / genetics
  • Lactobacillus / isolation & purification*
  • Lactobacillus / metabolism*
  • Molecular Sequence Data
  • Olea / metabolism
  • Olea / microbiology*
  • Phylogeny

Substances

  • Bacteriocins