Volume 17, Issue 1 (2015)                   JAST 2015, 17(1): 87-98 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Tafvizi F, Tajabadi Ebrahimi M. Application of Repetitive Extragenic Palindromic Elements Based on PCR in Detection of Genetic Relationship of Lactic Acid Bacteria Species Isolated from Traditional Fermented Food Products. JAST. 17 (1) :87-98
URL: http://journals.modares.ac.ir/article-23-10589-en.html
1- Department of Biology, Islamic Azad University, Parand Branch, Tehran, Islamic Republic of Iran.
2- Department of Biology, Faculty of Science, Islamic Azad University, Central Tehran Branch, Tehran, Islamic Republic of Iran.
Abstract:   (4423 Views)
Tarkhineh is one of the traditional foods in Iran and a rich source of probiotic bacteria. The objective of this study was to identify the probiotic bacteria isolated from Tarkhineh using 16S rRNA gene sequencing and molecular typing with repetitive extragenic palindromic–PCR (REP-PCR). In total, 20 different bacteria were isolated from traditional dairy products and Tarkhineh. Molecular identification of the isolates was carried out by 16S rRNA gene sequencing, and DNA sequences of isolates deposited in GenBank. The REP-PCR reaction by REP1R-I, REP2-I and REP1R-I+REP2-I markers was performed for fingerprinting and characterization of the isolates. Un-weighted pair group method with arithmetic mean (UPGMA) clustering methods were performed based on Dice similarity. The REP1R-I primer grouped isolates into three, and REP2-I and REP1R-I+REP2-I grouped all isolates into four main clusters in dendrograms. In all analyses, isolates of Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum, and Entrococcus facium formed separate clusters. The results of sequencing corresponded to clustering in the dendrogram. According to the results, REP-PCR is an accurate technique for determining the genetic diversity of lactic acid bacteria species.
Full-Text [PDF 240 kb]   (5462 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2013/11/26 | Accepted: 2014/05/28 | Published: 2015/01/1

Add your comments about this article : Your username or Email: