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Molecular typing tools for identifying and characterizing lactic acid bacteria: a review

Food Science and Biotechnology 2020년 29권 10호 p.1301 ~ 1318
Sharma Anshul, 이설희, 박영서,
소속 상세정보
 ( Sharma Anshul ) - Gachon University Department of Food and Nutrition
이설희 ( Lee Sul-Hee ) - Korea Food Research Institute Research Group of Healthcare
박영서 ( Park Young-Seo ) - Gachon University Department of Food Science and Biotechnology

Abstract


Identification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use. Genotyping tools show comparatively better prospects, and they are widely used for distinguishing microorganisms. The techniques already employed in genotyping of lactic acid bacteria (LAB) are slightly different from one another, and each tool has its own advantages and disadvantages. This review paper compiles the comprehensive details of several fingerprinting tools that have been used for identifying and characterizing LAB at the species, sub-species, and strain levels. Notably, most of these approaches are based on restriction digestion, amplification using polymerase chain reaction, and sequencing. Nowadays, DNA sequencing technologies have made considerable progress in terms of cost, throughput, and methodology. A research journey to develop improved versions of generally applicable and economically viable tools for fingerprinting analysis is ongoing globally.

키워드

Lactic acid bacteria; Probiotics; DNA; RNA; Fingerprinting; Typing

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