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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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Published in: | World journal of microbiology & biotechnology 2006-08, Vol.22 (8), p.769-773 |
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creator | SPANO, G BENEDUCE, L DE PALMA, L QUINTO, M VERNILE, A MASSA, S |
description | 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] |
doi_str_mv | 10.1007/s11274-005-9007-2 |
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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. 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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]</description><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Fundamental and applied biological sciences. 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subjects | Bacteria Biological and medical sciences Biotechnology Fundamental and applied biological sciences. Psychology Lactobacillus plantarum Microbiology Vitaceae |
title | Characterization of wine Lactobacillus plantarum by PCR-DGGE and RAPD-PCR analysis and identification of Lactobacillus plantarum strains able to degrade arginine |
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