Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk

Negussie Gebreselassie; Fetien Abay; Fekadu Beyene

doi:10.1007/s13197-015-2049-z

Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk

J Food Sci Technol. 2016 Jan;53(1):184-96. doi: 10.1007/s13197-015-2049-z. Epub 2015 Oct 14.

Authors

Negussie Gebreselassie¹, Fetien Abay², Fekadu Beyene³

Affiliations

¹ Department of Chemistry, Biotechnology and Food Science, Faculty of Veterinary Medicine and Biosciences, The Norwegian University of Life Sciences, Gransdalen 33A, P.O. Box 1054, Oslo, Norway ; Department of Food Sciences, Mekelle University, Mekelle, Tigray Ethiopia.
² Department of Food Sciences, Mekelle University, Mekelle, Tigray Ethiopia.
³ Department of Food Technology and Process Engineering, Wollega University, Nekemte, Oromia Ethiopia.

Abstract

Lactic acid bacteria (LAB) and yeasts were enumerated and identified from naturally fermented buttermilk. Isolates were first subjected to chemical tests and then to molecular characterization. Molecular identification involved pure sequencing of 16s rRNA (LAB) and 18s rRNA (yeast) genes. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (DGGE) was used for detection of microbiota composition. Eighty-five LAB and 26 yeast isolates obtained from 16 small-scale dairy farms were isolated and identified. The microbial composition was dominated by strains of Lactococcus lactis ssp. lactis, Lactobacillus plantarum and Saccharomyces cerevisiae. Molecular techniques enabled not only genetic confirmation but also detection of some uncultivated strains. The presence of diverse strains of LAB and yeasts in NFB indicated a potential for development of different starter cultures to make new dairy products.

Keywords: 16S and 18S rRNA and PCR -DGGE; Lactic acid bacteria; Yeasts.