Genetic diversity of Lactobacillus sanfrunciscensis strains isolated from naturally fermented sourdoughs of different origin was evaluated by using randomly amplified polymorphic DNA (RAPD). Computer-assisted comparison of the RAPD patterns revealed a clear separation of L. sanfrunciscensis from other obligately heterofermentative Luctobucillus species closely related or normally present in sourdough. Six clusters, five of them constituted by strains of the same origin, were recognized at a similarity level of 63”/0. Pulsed-field gel electrophoresis (PFGE) results on strains chosen as representative were generally in good agreement with the grouping obtained by RAPD. Both techniques showed a high degree of discriminatory power and indicated the existence of a remarkable genetic polymorphism
Differentiation of Lactobacillus sanfrancisciensis strains by randomly amplified polymorfic DNA and pulsed-field gel electrophoresis
ZAPPAROLI, Giacomo;TORRIANI, Sandra;DELLAGLIO, Franco
1998-01-01
Abstract
Genetic diversity of Lactobacillus sanfrunciscensis strains isolated from naturally fermented sourdoughs of different origin was evaluated by using randomly amplified polymorphic DNA (RAPD). Computer-assisted comparison of the RAPD patterns revealed a clear separation of L. sanfrunciscensis from other obligately heterofermentative Luctobucillus species closely related or normally present in sourdough. Six clusters, five of them constituted by strains of the same origin, were recognized at a similarity level of 63”/0. Pulsed-field gel electrophoresis (PFGE) results on strains chosen as representative were generally in good agreement with the grouping obtained by RAPD. Both techniques showed a high degree of discriminatory power and indicated the existence of a remarkable genetic polymorphism
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