Postępy w identyfikacji i różnicowaniu bakterii fermentacji mlekowej. Część I

• Autorzy: Stefanska I , Stecka K.

Warianty tytułu

EN

Advance in identification and differentiation of lactic acid bacteria. Part I

• Języki publikacji: PL

Abstrakty

PL

Badania obejmujące selekcję i charakterystykę szczepów bakterii fermentacji mlekowej (LAB), połączone z ich molekularną identyfikacją, mają szczególne znaczenie z uwagi na istotną rolę tych bakterii w przemyśle spożywczym, a także ich pozytywny wpływ na zdrowie ludzi i zwierząt. Korzystne właściwości LAB często są cechą ściśle określonego szczepu i nie można ich przypisywać całemu gatunkowi. Z tego względu dużą wagę przywiązuje się do znalezienia i doboru odpowiednich technik umożliwiających nie tylko rzetelną i precyzyjną identyfikację tych bakterii, ale także różnicowanie wewnątrzgatunkowe. Pozwala to na przypisanie specyficznych właściwości konkretnemu szczepowi LAB. W literaturze opisano wiele metod molekularnych służących identyfikacji i różnicowaniu LAB. Każdą z nich charakteryzuje określony potencjał różnicujący i powtarzalność. W niniejszej pracy podsumowano wykorzystanie wybranych metod molekularnych, bazujących na łańcuchowej reakcji polimerazy (PCR), do celów dokładnej i jednoznacznej identyfikacji oraz typowania bakterii fermentacji mlekowej. Omówiono także przykłady praktycznego zastosowania tych metod.

EN

Research focusing on selection and characterization of lactic acid bacteria (LAB) strains including their molecular identification are substantial due to a great economic importance of these bacteria for the food industry and their positive impact on human and animal health. The beneficial effects of LAB are often not attributed to a species, but are strain-dependent. Therefore, it is crucial to find and select the appropriate methods not only for the reliable and precise identification of bacteria but also for strain-level differentiation. These allow to associate a specific effect to a concrete LAB strain.In many literature data, a broad range of molecular techniques has become available for the identification and discrimination of LAB. All of them displaying differences in discriminatory power and reproducibility. The present review briefly summarizes the application of selected molecular methods based on polymerase chain reaction for the purpose of precise and reliable identification and typing of lactic acid bacteria. The examples of these methods practical application are also discussed.

• Wydawca: -
• Czasopismo: Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
• Rocznik: 2012
• Tom: 67
• Numer: 3
• Opis fizyczny: s.35-51,bibliogr.

Twórcy

autor

Stefanska I

• Zakład Technologii Fermentacji, Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Warszawa

autor

Stecka K.

• Zakład Technologii Fermentacji, Instytut Biotechnologii Przemysłu Rolno-Spożywczego, Warszawa

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