About: Ribotyping of Lactobacillus helveticus from the Koumiss

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About: Ribotyping of Lactobacillus helveticus from the Koumiss Goto Sponge Distinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The lactic acid bacteria (LAB) are very important components of the formation of milk products. Lactobacillus helveticus, a homofermentative thermophilic LAB largely presented in cheeses, has been found to be the prevalent species in natural koumiss. A collection of six L. helveticus strains supplemented with reference cultures was studied for its phenotypic characters, as well as for genotyping. Biotyping (API 50CH kit, tube tests) confirmed that isolates belong to the genus Lactobacillus, but it was not suitable for identification to the species level. A phenotypic heterogeneity among L. helveticus isolates was observed, mainly in acid formation from sugars. Ribotyping (EcoRI, DNA probe complementary to 16S and 23S rRNA) yielded a variety of restriction patterns and allowed good strain differentiation. Obtained ribotypes of analyzed isolates gave unique band patterns with no relationship to the selected reference cultures. The lactic acid bacteria (LAB) are very important components of the formation of milk products. Lactobacillus helveticus, a homofermentative thermophilic LAB largely presented in cheeses, has been found to be the prevalent species in natural koumiss. A collection of six L. helveticus strains supplemented with reference cultures was studied for its phenotypic characters, as well as for genotyping. Biotyping (API 50CH kit, tube tests) confirmed that isolates belong to the genus Lactobacillus, but it was not suitable for identification to the species level. A phenotypic heterogeneity among L. helveticus isolates was observed, mainly in acid formation from sugars. Ribotyping (EcoRI, DNA probe complementary to 16S and 23S rRNA) yielded a variety of restriction patterns and allowed good strain differentiation. Obtained ribotypes of analyzed isolates gave unique band patterns with no relationship to the selected reference cultures. (en)
Title	Ribotyping of Lactobacillus helveticus from the Koumiss Ribotyping of Lactobacillus helveticus from the Koumiss (en)
skos:prefLabel	Ribotyping of Lactobacillus helveticus from the Koumiss Ribotyping of Lactobacillus helveticus from the Koumiss (en)
skos:notation	RIV/00216224:14310/05:00012625!RIV10-MSM-14310___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GP204/02/D099), Z(MSM0021622416)
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Nováková, Dana Sedláček, Ivo Švec, Pavel
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Masarykova univerzita / Přírodovědecká fakulta
http://linked.open...dnocenehoVysledku	541128
http://linked.open...ai/riv/idVysledku	RIV/00216224:14310/05:00012625
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Lactic acid bacteria; ribotyping; Koumiss; Lactobacillus helveticus (en)
http://linked.open.../riv/klicoveSlovo	ribotyping Lactobacillus helveticus Lactic acid bacteria Koumiss
http://linked.open...ontrolniKodProRIV	[DBE17718195B]
http://linked.open...in/vavai/riv/obor	EE
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Database of the ribotype profiles of bacterial type strains
http://linked.open...UplatneniVysledku	2005
http://linked.open...iv/tvurceVysledku	Sedláček, Ivo Švec, Pavel Nováková, Dana Yansanjav, Altanzaya
http://linked.open...n/vavai/riv/zamer	Diversity of Biotic Communities and Populations: Causal Analysis of variation in space and time
http://localhost/t...ganizacniJednotka	14310

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