ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access
N.S. Sowmya, K. Nandini, N. Earanna#, R.S. Sajeevan* and Karaba N. Nataraja*
Department of Plant Biotechnology, *Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bengaluru – 560 065, India.
J Pure Appl Microbiol. 2016;10(4):3155-3162
https://doi.org/10.22207/JPAM.10.4.92 | © The Author(s). 2016
Received: 04/08/2016 | Accepted: 30/09/2016 | Published: 31/12/2016
Abstract

Nine lactic acid bacteria (LAB) were isolated from food, fruits and vegetables (beet root, dosa batter, mango, banana, pine apple, radish, tomato, milk and watermelon) on de Man Rogosa and Sharpe (MRS) agar medium and characterized as LAB based on their morphological and biochemical characters. These bacteria were further identified into species by 16S rRNA gene sequence as L. fermentum (3 isolates), L. buchneri (4 isolates), L. brevis, (1 isolate) and Weisella ciberia (1 isolate). The genetic diversity of Lactobacillus species were analyzed using Random Amplified Polymorphic DNA (RAPD). Based on RAPD analysis, the nine Lactobacillus species were grouped into two clusters. The LAB-1 (L. buchneri), LAB-5 (L. brevis), LAB-6 (L. buchneri), LAB-7 (L. buchneri) LAB-8 (L. buchneri), LAB-9 (Weisella ciberia) formed cluster-I and LAB-2 (L. fermentum), LAB-3 (L. fermentum), LAB-4 (L. fermentum), formed the cluster-II.  Further, milk coagulation study showed that L. brevis, two strains of L. buchneri (LAB-6 and -7) and Weisella ciberia coagulated milk at 12 h of incubation.

Keywords

Lactobacillus species, Bacteria, LAB

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.