The current study is the first report on intraspecies analysis of L. plantarum from sayur asin in Indonesia using molecular approach. Three molecular techniques, i.e., restriction fragment length polymorphism (RFLP) 16S-23S rDNA intergenic spacer region (ISR), random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) and enterobacterial repetitive intergenic consensus (ERIC-PCR) were used to determine the intraspecies diversity of L. plantarum responsible for spontaneous fermentation in sayur asin. These methods were aimed to discriminate 46 isolates of L. plantarum isolated from sayur asin, including the type strain. PCR amplification of the 16S-23S rDNA ISR revealed two-bands profile of 800 and 600 bp specific to lactobacilli....
Lactobacillus plantarumhas been found to be commonly associated with Nigerian indigenous fermentedfo...
Purpose: The aim of this research is to analysis 16S rRNA gene sequence of Lactobacillus spp. from n...
Tarkhineh is a traditional fermented cereal based food which is produced in different rural areas in...
Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic vari...
Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic vari...
The diversity of 72 isolates of Lactobacillus plantarum, previously identified from different raw ve...
The diversity of 72 isolates of Lactobacillus plantarum, previously identified from different raw ve...
Sayur asin is commonly known in Indonesia, in particular Central Java, as a spontaneous fermentated ...
Six strains of bacteriocinogenic Lactobacillus plantarum (TL1, RG11, RS5, UL4, RG14 and RI11) isolat...
Six strains of bacteriocinogenic Lactobacillus plantarum (TL1, RG11, RS5, UL4, RG14 and RI11) isolat...
Aims: Physiological and molecular analysis such as PCR species-specific and randomly amplified polym...
To improve the existing methods based on phenotype and/or genotype a new genotyping method was inves...
Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in ...
Molecular approaches were used in this study to characterize six bacteriocinogenic Lactobacillus pl...
Two high-resolution genotypic techniques (RAPD-PCR and AFLP) were evaluated for their possibility to...
Lactobacillus plantarumhas been found to be commonly associated with Nigerian indigenous fermentedfo...
Purpose: The aim of this research is to analysis 16S rRNA gene sequence of Lactobacillus spp. from n...
Tarkhineh is a traditional fermented cereal based food which is produced in different rural areas in...
Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic vari...
Molecular analysis of Lactobacillus fermentum isolates is essential to understand their genetic vari...
The diversity of 72 isolates of Lactobacillus plantarum, previously identified from different raw ve...
The diversity of 72 isolates of Lactobacillus plantarum, previously identified from different raw ve...
Sayur asin is commonly known in Indonesia, in particular Central Java, as a spontaneous fermentated ...
Six strains of bacteriocinogenic Lactobacillus plantarum (TL1, RG11, RS5, UL4, RG14 and RI11) isolat...
Six strains of bacteriocinogenic Lactobacillus plantarum (TL1, RG11, RS5, UL4, RG14 and RI11) isolat...
Aims: Physiological and molecular analysis such as PCR species-specific and randomly amplified polym...
To improve the existing methods based on phenotype and/or genotype a new genotyping method was inves...
Lactic acid bacteria are non pathogenic organism widely distributed in nature typically involved in ...
Molecular approaches were used in this study to characterize six bacteriocinogenic Lactobacillus pl...
Two high-resolution genotypic techniques (RAPD-PCR and AFLP) were evaluated for their possibility to...
Lactobacillus plantarumhas been found to be commonly associated with Nigerian indigenous fermentedfo...
Purpose: The aim of this research is to analysis 16S rRNA gene sequence of Lactobacillus spp. from n...
Tarkhineh is a traditional fermented cereal based food which is produced in different rural areas in...