Identification and characterization of lactic acid bacteria in ragi tape |
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| Authors: | Sujaya I.N. Amachi S. Yokota A. Asano K. Tomita F. |
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| Affiliation: | (1) Laboratory of Applied Microbiology, Graduate School of Agriculture, Hokkaido University, North 9, West 9, Sapporo-shi, Hokkaido, 060 8589, Japan;(2) Department of Bioresources Chemistry, Chiba University, 648 Matsudo, Matsudo-shi, Chiba, 271-8510, Japan;(3) Laboratory of Microbial Resources and Ecology, Department of Molecular Bioscience, Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, North 9, West 9, Sapporo-shi,Hokkaido, 060 8589, Japan |
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| Abstract: | One hundred and eighteen lactic acid bacteria (LAB) were isolated from five different types of ragi tape, a traditional dry-starter of Balinese rice wine. The isolates could be classified into three groups based on the cell shape and capability to produce gas from glucose. Group I contained 66 homofermentative cocci, group II contained seven homofermentative rods, and group III contained 45 heterofermentative rods. Among these 118 isolates, 21 isolates representing these groups were selected and were first identified using phenotypic characters. The identification performed phenotypically was confirmed by sequencing of variable region 8 (V8) of the 16S rDNA. The comparative studies led to the identification of Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus curvatus, Weissella confusa, and W. paramesenteroides from the ragi tape examined. |
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| Keywords: | Brem Enterococcus lactic acid bacteria Lactobacillus Pediococcus ragi tape Weissella 16S rDNA |
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