Molecular identification and phylogenetic inference of lactic acid bacteria isolated from goat’s raw milk cheese

Laís Carvalho; Nathália Fernandes; Beatriz Nunes Silva; Ursula Gonzales-Barron; Vasco Cadavez

doi:10.3390/Foods2023-15103

Molecular identification and phylogenetic inference of lactic acid bacteria isolated from goat’s raw milk cheese

Laís Carvalho, Nathália Fernandes, Beatriz Nunes Silva, Ursula Gonzales-Barron, Vasco Cadavez^*

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › peer-review

Abstract

Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat’s raw milk cheeses and to evaluate the phylogenetic relationship between the sequences. Using Sanger sequencing and the BLAST algorithm, the species were identified. Phylogenetic analysis was carried out using the R 4.3.0 software, and the genetic distance was calculated using the MEGA 11 software. The phylogenetic tree revealed variability between sequences of the same species, which may have implications for the technological capabilities of LAB sought for the production of cheeses of standardized quality.

Original language	English
Article number	39
Pages (from-to)	1-6
Number of pages	6
Journal	Biology and Life Sciences Forum
Volume	26
Issue number	1
DOIs	https://doi.org/10.3390/Foods2023-15103
Publication status	Published - 14 Oct 2023
Externally published	Yes
Event	4th International Electronic Conference on Foods: Focus on Sustainable Food Systems: Current Trends and Advances - Duration: 15 Oct 2023 → 30 Oct 2023

Keywords

Lactic acid bacteria
Taxonomy
Phylogenetic tree
BigDye™ Terminator v3.1

Access to Document

10.3390/Foods2023-15103Licence: CC BY

Cite this

@article{7b52cdeb0bf649d2b5b4e1ff3a63ded1,

title = "Molecular identification and phylogenetic inference of lactic acid bacteria isolated from goat{\textquoteright}s raw milk cheese",

abstract = "Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat{\textquoteright}s raw milk cheeses and to evaluate the phylogenetic relationship between the sequences. Using Sanger sequencing and the BLAST algorithm, the species were identified. Phylogenetic analysis was carried out using the R 4.3.0 software, and the genetic distance was calculated using the MEGA 11 software. The phylogenetic tree revealed variability between sequences of the same species, which may have implications for the technological capabilities of LAB sought for the production of cheeses of standardized quality.",

keywords = "Lactic acid bacteria, Taxonomy, Phylogenetic tree, BigDye{\texttrademark} Terminator v3.1",

author = "La{\'i}s Carvalho and Nath{\'a}lia Fernandes and Silva, {Beatriz Nunes} and Ursula Gonzales-Barron and Vasco Cadavez",

year = "2023",

month = oct,

day = "14",

doi = "10.3390/Foods2023-15103",

language = "English",

volume = "26",

pages = "1--6",

journal = " Biology and Life Sciences Forum",

issn = "2673-9976",

publisher = "MDPI",

number = "1",

note = "4th International Electronic Conference on Foods ; Conference date: 15-10-2023 Through 30-10-2023",

}

TY - JOUR

T1 - Molecular identification and phylogenetic inference of lactic acid bacteria isolated from goat’s raw milk cheese

AU - Carvalho, Laís

AU - Fernandes, Nathália

AU - Silva, Beatriz Nunes

AU - Gonzales-Barron, Ursula

AU - Cadavez, Vasco

PY - 2023/10/14

Y1 - 2023/10/14

N2 - Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat’s raw milk cheeses and to evaluate the phylogenetic relationship between the sequences. Using Sanger sequencing and the BLAST algorithm, the species were identified. Phylogenetic analysis was carried out using the R 4.3.0 software, and the genetic distance was calculated using the MEGA 11 software. The phylogenetic tree revealed variability between sequences of the same species, which may have implications for the technological capabilities of LAB sought for the production of cheeses of standardized quality.

AB - Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat’s raw milk cheeses and to evaluate the phylogenetic relationship between the sequences. Using Sanger sequencing and the BLAST algorithm, the species were identified. Phylogenetic analysis was carried out using the R 4.3.0 software, and the genetic distance was calculated using the MEGA 11 software. The phylogenetic tree revealed variability between sequences of the same species, which may have implications for the technological capabilities of LAB sought for the production of cheeses of standardized quality.

KW - Lactic acid bacteria

KW - Taxonomy

KW - Phylogenetic tree

KW - BigDye™ Terminator v3.1

U2 - 10.3390/Foods2023-15103

DO - 10.3390/Foods2023-15103

M3 - Conference article

SN - 2673-9976

VL - 26

SP - 1

EP - 6

JO - Biology and Life Sciences Forum

JF - Biology and Life Sciences Forum

IS - 1

M1 - 39

T2 - 4th International Electronic Conference on Foods

Y2 - 15 October 2023 through 30 October 2023

ER -

Molecular identification and phylogenetic inference of lactic acid bacteria isolated from goat’s raw milk cheese

Abstract

Keywords

Access to Document

Fingerprint

Cite this