Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA - Single strand conformation polymorphism analysis

International Journal of Food Microbiology
Mohamed ChamkhaJean-Jacques Godon

Abstract

The microbial diversity of a Tunisian olive fermentation brine was analysed using a culture-independent approach based on the polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP). SSCP patterns show a remarkably simple microbial community but higher for bacterial community than for the eukaryotic community. This study did not show the presence of archaeal populations. After PCR amplification, two small subunit (SSU) rRNA clone libraries of Bacteria and Eucarya populations were established. Three bacteria and only one eukaryotic phylotype were identified. Two dominant bacteria showed 100% phylogenetic similarity to the 16S rRNA sequences of Lactobacillus plantarum and Lactobacillus collinoides and represent 85% of bacterial community. The third bacteria phylotype was phylogenetically close related to the 16S rRNA sequence of a moderately halophilic bacterium belonging to the class gamma Proteobacteria. The dominant eukaryotic phylotype was identified as a Pichia membranaefaciens.

Citations

Mar 28, 2013·Environmental Technology·Imen FendriSlim Abdelkafi
Aug 2, 2012·Food Microbiology·Cinzia L RandazzoCinzia Caggia
Apr 6, 2012·Food Microbiology·Albert HurtadoNicolas Rozès
May 8, 2009·International Journal of Food Microbiology·Héctor RodríguezRosario Muñoz
Mar 21, 2015·Food Microbiology·Verónica FerrandoViviana Suárez
Apr 19, 2019·Journal of Food Science and Technology·Seda Yalçınkaya, Gülden Başyiğit Kılıç
Jul 28, 2020·Foods·M Francisca Portilha-CunhaF Xavier Malcata

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