Ribotyping of Lactobacillus helveticus from the Koumiss
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F05%3A00012625" target="_blank" >RIV/00216224:14310/05:00012625 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Ribotyping of Lactobacillus helveticus from the Koumiss
Original language description
The lactic acid bacteria (LAB) are very important components of the formation of milk products. Lactobacillus helveticus, a homofermentative thermophilic LAB largely presented in cheeses, has been found to be the prevalent species in natural koumiss. A collection of six L. helveticus strains supplemented with reference cultures was studied for its phenotypic characters, as well as for genotyping. Biotyping (API 50CH kit, tube tests) confirmed that isolates belong to the genus Lactobacillus, but it was not suitable for identification to the species level. A phenotypic heterogeneity among L. helveticus isolates was observed, mainly in acid formation from sugars. Ribotyping (EcoRI, DNA probe complementary to 16S and 23S rRNA) yielded a variety of restriction patterns and allowed good strain differentiation. Obtained ribotypes of analyzed isolates gave unique band patterns with no relationship to the selected reference cultures.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GP204%2F02%2FD099" target="_blank" >GP204/02/D099: Database of the ribotype profiles of bacterial type strains</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů