Molecular Typing of Lactobacilli Isolated from Dry Sausage “Lukanka”: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods

Dimov, S.G. and Stojanovski, Saso and Stoyanova, R and Kirilkov, N and Antonova-Nikolova, S and Ivanova, I Molecular Typing of Lactobacilli Isolated from Dry Sausage “Lukanka”: Comparison of Whole Cell Protein (WCP) Versus DNA-Based Methods. Biotechnology & Biotechnological Equipment. ISSN ISSN: 1310-2818 (Print) 1314-3530 (Online)

Text Molecular Typing of Lactobacilli Isolated from Dry цитат 1.pdf Download (1MB)

Abstract

A collection of forty-two Lactobacillus isolates from “Lukanka” sausage, previously determined as belonging to the species L.
plantarum, L. pentosus and L. paraplantarum, was subjected to phylogenetic analyses by protein- and DNA- based methods in
order to investigate the diversity within the Lactobacillus microflora participating in the ripening of the final product, as well
to compare the discriminatory powers of the methods used. Similar clusterings were obtained by all the four methods (whole
cell protein electrophoresis, RAPD-PCR, Rep-PCR and ERIC-PCR), and consequent UPGMA analysis of the results showed
that some of the methods are more applicable for differentiating closely related strains, while others are for species
differentiation.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions:	Faculty of Veterinary Medicine
Depositing User:	Mr Aleksandar Lozanovski
Date Deposited:	06 May 2021 07:25
Last Modified:	06 May 2021 07:25
URI:	https://eprints.uklo.edu.mk/id/eprint/6379

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