Characterization of wine Lactobacillus plantarum by PCR-DGGE and RAPD-PCR analysis and identification of Lactobacillus plantarum strains able to degrade arginine

Screening of strains isolated from red wine undergoing malolactic fermentation allowed the identification of lactic acid bacteria able to degrade arginine. A denaturing gradient gel electrophoresis approach, using the rpoB gene as the molecular target, was developed in order to characterize the isol...

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Bibliographic Details
Published in:World journal of microbiology & biotechnology 2006-08, Vol.22 (8), p.769-773
Main Authors: SPANO, G, BENEDUCE, L, DE PALMA, L, QUINTO, M, VERNILE, A, MASSA, S
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
Biotechnology
Fundamental and applied biological sciences. Psychology
Lactobacillus plantarum
Microbiology
Vitaceae
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Summary:Screening of strains isolated from red wine undergoing malolactic fermentation allowed the identification of lactic acid bacteria able to degrade arginine. A denaturing gradient gel electrophoresis approach, using the rpoB gene as the molecular target, was developed in order to characterize the isolated strains. Several strains were identified as Lactobacillus plantarum and were typed by RAPD-PCR with several randomly designed primers. Almost all of theL. plantarum strains identified were able to produce citrulline and ammonia, suggesting that the ability ofL.plantarum to degrade arginine is a common feature in wine. During the characterization of the newly identified L.plantarum strains, the presence of genes coding for the arginine deiminase (ADI) pathway was observed in the strains able to produce citrulline, while the lack of this genes was observed in strain unable to produce citrulline. These results suggest that the degradation of arginine in L. plantarum is probably strain-dependent.[PUBLICATION ABSTRACT]
ISSN:0959-3993
1573-0972
DOI:10.1007/s11274-005-9007-2