Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough

Article Abstract:

Randomly amplified polymorphic DNA (RAPD) were used for the characterization of 172 dominant Lactobacillus isolates from present and previous investigations of Ghanaian maize fermentation. Two main clusters were found. Cluster 1 included Lactobacillus fermentum while cluster 2 was composed of the remaining Lactobacillus spp. All isolates in cluster 1 showed similarity in their RAPD profile to the reference strains of L. fermentum included in the study.

DNA, Lactobacillus, Fermentation, Corn

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Variable expressions of Staphylococcus aureus bicomponent leucotoxins semiquantified by competitive reverse transcription-PCR

Article Abstract:

Research describes a competitive reverse transcription-PCR method to compare and analyze expression of the leucotoxins and their control by the by global accessory gene regulators agr and staphylococcal accessory regulator sar systems. Data show that the agr, sar, and agr sar mutants depended on the global regulators for leucotoxin expression.

Statistical Data Included, Physiological aspects, Genetic aspects, Staphylococcus aureus, Bacterial toxins, Genetic regulation, Genetic transcription, Transcription (Genetics), Reverse transcriptase

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Microbial community dynamics during production of the mexican fermented maize dough pozol

Article Abstract:

Results show that at least six to eight microbial species are involved in the fermentation of maize dough in the production of pozol. Data indicate that among the divesified microbial populations comprising the pozol micro-flora, Bifidobacterium, Enterococcus, and other enterobacterial species may be of fecal origin.

Food, Distribution, Food microbiology, Microbial ecology, Contamination, Microbial populations, Bacteriology, Fermented foods, Dough

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