Differentiation of dextran-producing Leuconostoc strains from fermented rice cake ( puto) using pulsed-field gel electrophoresis

• Published in: International journal of food microbiology Vol. 26; no. 3; pp. 345 - 352
• Main Authors: Kelly, W.J., Asmundson, R.V., Harrison, G.L., Huang, C.M.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.08.1995; Elsevier
• Subjects: Bacteriocins - biosynthesis; Biological and medical sciences; Cereal and baking product industries; Dextran; Dextrans - biosynthesis; Electrophoresis, Gel, Pulsed-Field; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Leuconostoc; Leuconostoc - isolation & purification; PFGE; Puto; Rice; Asia; Philippine Islands; Dextran; PFGE; Leuconostoc; Fermentation; Puto; Rice; Fermented product; Traditional food stuff; Streptococcaceae; Pulsed field electrophoresis; Custard; Cereal product; Analytical method; Production; Bacteria; Micrococcales; Differentiation
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/0168-1605(94)00146-W

Lactic acid bacteria were isolated from puto, a fermented rice cake consumed as a breakfast and snack food in the Philippines. The microflora was dominated by dextran-producing leuconostocs, and these were differentiated into four groups using pulsed-field gel electrophoresis of restriction enzyme digested chromosomal DNA, in conjunction with taxonomic tests. The four groups corresponded to the species Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc citreum and Leuconostoc fallax. Several strains showed an unusual clumping phenotype, and two of these were capable of inhibiting other strains of lactic acid bacteria.