Exact identification of six starter-strain candidates of Streptococcus thermophilus by analysing genotypic and industrial properties

被引：1

作者：

Tian, Hui ^{[1
]}

Muhammad, Zafarullah ^{[1
]}

Evivie, Smith Etareri ^{[1
]}

Gu, Chun Tao ^{[1
]}

Huo, Gui Cheng ^{[1
]}

机构：

[1] Northeast Agr Univ, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Heilongjiang, Peoples R China

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷

基金：

中国国家自然科学基金;

关键词：

Streptococcus thermophilus; Multilocus sequence typing; CRISPR; epsCD; rRNA; SPACER REGION; EXOPOLYSACCHARIDE PRODUCTION; SEQUENCE; BULGARICUS; GENE; ACIDIFICATION; DIVERSITY; EVOLUTION; VISCOSITY; YOGURT;

D O I：

10.1111/1471-0307.12398

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Six strains of Streptococcus thermophilus isolated as starter candidates were precisely identified by analysing their genotypic and industrial properties. The combination of three methods, multilocus sequence typing, CRISPR1 and epsCD with 16S-23S rRNA internal transcribed spacer, differentiated the six isolates into five groups. Only strains s60 and s79 could not be distinguished from each other. The industrial properties of the six tested strains were more diverse, especially in their firmness, viscosity and exopolysaccharide production. The six S.thermophilus isolates were identified and typed at the strain level by analysing genotypic and industrial properties.

引用

页码：11 / 21

页数：11