Kitahara M, Sakata S, Benno Y
Microbe Division Japan Collection of Microorganisms, RIKEN Bio Resource Center, Wako, Saitama, Japan.
Lett Appl Microbiol. 2005;40(5):353-7. doi: 10.1111/j.1472-765X.2005.01678.x.
Five different sourdoughs were investigated for the composition of lactic acid bacteria (LAB) and the biodiversity of Lactobacillus sanfranciscensis strains.
A total of 57 strains were isolated from five sourdoughs. Isolated strains were all identified by the 16S rDNA sequence and species-specific primers for L. sanfranciscensis. Results of identification showed that LAB strains were L. sanfranciscensis, Lactobacillus plantarum, Lactobacillus paralimentarius, Lactobacillus fermentum, Lactobacillus pontis, Lactobacillus casei, Weisella confusa and Pediococcus pentosaceus. A total of 21 strains were identified as L. sanfranciscensis and these isolates were detected in all five sourdoughs. Ribotyping was applied to investigate the relationship between intraspecies diversity of L. sanfranciscensis and sourdough. A total of 22 strains of L. sanfranciscensis including L. sanfranciscensis JCM 5668T were compared by ribotyping. The dendrogram of 21 ribotyping patterns showed four clusters, and L. sanfranciscensis JCM 5668T was independent of the others. The different biotypes of L. sanfranciscensis were present in two sourdoughs compared with other three sourdoughs.
The LAB compositions of five sourdoughs were different and the relationship between intraspecies diversity of L. sanfranciscensis strains and five sourdoughs was shown by ribotyping.
This study demonstrated that ribotyping was useful for distinguishing L. sanfranciscensis strains. A further important result is that the intra-species diversity of L. sanfranciscensis strains seems to be related to the sourdough preparation.
研究五种不同的酸面团中乳酸菌（LAB）的组成以及旧金山乳杆菌菌株的生物多样性。
从五种酸面团中总共分离出57株菌株。通过16S rDNA序列和旧金山乳杆菌的种特异性引物对分离出的菌株进行鉴定。鉴定结果表明，乳酸菌菌株有旧金山乳杆菌、植物乳杆菌、副干酪乳杆菌、发酵乳杆菌、Pontis乳杆菌、干酪乳杆菌、混淆魏斯氏菌和戊糖片球菌。共有21株菌株被鉴定为旧金山乳杆菌，且在所有五种酸面团中均检测到这些分离株。应用核糖体分型法研究旧金山乳杆菌种内多样性与酸面团之间的关系。通过核糖体分型法比较了包括旧金山乳杆菌JCM 5668T在内的总共22株旧金山乳杆菌。21种核糖体分型模式的聚类图显示有四个簇，且旧金山乳杆菌JCM 5668T独立于其他簇。与其他三种酸面团相比，两种酸面团中存在不同生物型的旧金山乳杆菌。
五种酸面团的乳酸菌组成不同，核糖体分型法显示了旧金山乳杆菌菌株的种内多样性与五种酸面团之间的关系。
本研究表明核糖体分型法有助于区分旧金山乳杆菌菌株。另一个重要结果是，旧金山乳杆菌菌株的种内多样性似乎与酸面团的制备有关。
