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Related Experiment Videos

Strain typing with ISLpl1 in lactobacilli.

Tanja Petrovic1, Miomir Niksic, Françoise Bringel

  • 1Institute of Food Technology and Biotechnology, Faculty of Agriculture, University of Belgrade, Serbia and Montenegro.

FEMS Microbiology Letters
|January 27, 2006
PubMed
Summary

A novel insertion sequence element, ISLpl11, effectively differentiates Lactobacillus strains from fermented foods. This IS-fingerprinting method offers precise infraspecies typing for lactic acid bacteria.

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Area of Science:

  • Microbiology
  • Food Science
  • Genetics

Background:

  • Lactobacillus species are crucial in fermented foods.
  • Accurate strain identification is vital for quality control and research.
  • Existing methods may lack sufficient resolution for infraspecies differentiation.

Purpose of the Study:

  • To develop and validate a new genotypic method for differentiating Lactobacillus strains.
  • To assess the suitability of insertion sequence element ISLpl11 for strain typing.
  • To correlate genotypic profiles with the geographical origin of the strains.

Main Methods:

  • Phenotypical characterization of Lactobacillus strains.
  • Polymerase Chain Reaction (PCR) for recA gene and 23S-5S rRNA gene IS region.

Related Experiment Videos

  • Novel IS-fingerprinting using the ISLpl11 insertion sequence element.
  • Analysis of ISLpl11 copy numbers and fingerprint group correlation.

    • Main Results:

    • Successfully identified Lactobacillus plantarum ssp. plantarum, Lactobacillus paraplantarum, and Lactobacillus casei-related strains.
    • Developed an ISLpl11-based fingerprinting method grouping strains into 10 distinct profiles.
    • Found 6–23 copies of ISLpl11 per strain.
    • Demonstrated a strong correlation between ISLpl11-fingerprint groups and the origin of the fermented food strains.

    Conclusions:

    • The ISLpl11 insertion sequence element provides a robust tool for Lactobacillus strain typing.
    • This method enables accurate infraspecies differentiation of lactic acid bacteria.
    • The technique shows potential for tracing the origin of fermented food products.