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dc.contributor.authorOsvik, Renate Døving
dc.contributor.authorSperstad, Sigmund
dc.contributor.authorBreines, Eva Marie
dc.contributor.authorHareide, ellinor
dc.contributor.authorGodfroid, Jacques
dc.contributor.authorZhou, Zhigang
dc.contributor.authorRen, Pengfei
dc.contributor.authorGeoghegran, Claire
dc.contributor.authorHolzapfel, Wilhelm
dc.contributor.authorRingø, Einar
dc.date.accessioned2013-12-12T12:15:18Z
dc.date.available2013-12-12T12:15:18Z
dc.date.issued2013
dc.description.abstractIn the present study, we investigated the bacterial diversity of aMasi, a traditional South African fermented milk product, by 16S rRNA clone library and Denaturing Gradient Gel Electrophoresis (DGGE) analysis. Two hundred and eighty two clones from clone library were isolated and identified from aMasi, prepared from the milk of four cows from one herd in the EkuPindiseni Community, North West of Hluhluwe-iMfolozi Park in KwaZulu-Natal Province. The majority of the identified sequences corresponded to lactic acid bacteria (LAB), with the genus Lactococcus as major representative. The species Lactococcus lactis accounted for 179 of the identified clones. In addition, several species of Lactobacillus, Leuconostoc and Enterococcus were detected. Furthermore, several clones belonging to Acinetobacter, Aeromonas and genera within the Enterobacteriaceae were detected. It is important to note that human pathogens such as Klebsiella pneumoniae were identified in aMasi in the present study. Conversely, zoonotic bacteria such as Brucella abortus and Mycobacterium bovis were not detected in aMasi, although, they are present in the cattle population in the study area. Thirty (30) clones were identified as uncultured bacterial clones. Nine DGGE bands were successfully sequenced, of which four were classified as L. lactis with other bands belonging to lactobacilli, Clostridium acidurici, Enterobacter sp., Acinetobacter baumannii and an un-culturable bacterium. Even though there was some discrepancy between the two culture independent methods used to study the bacteriological community in aMasi, a general conclusion can be drawn, L. lactis may be considered as the dominant bacterium within a diverse bacterial community in this locally-produced dairy product.en
dc.identifier.citationAfrican Journal of Microbiology Research 7(2013) nr. 32 s. 4146-4148en
dc.identifier.cristinIDFRIDAID 1063761
dc.identifier.doihttp://dx.doi.org/10.5897/AJMR12.2317
dc.identifier.issn1996-0808
dc.identifier.urihttps://hdl.handle.net/10037/5613
dc.identifier.urnURN:NBN:no-uit_munin_5305
dc.language.isoengen
dc.publisherAcademic Journalsen
dc.rights.accessRightsopenAccess
dc.subjectVDP::Mathematics and natural science: 400::Basic biosciences: 470::General microbiology: 472en
dc.subjectVDP::Matematikk og Naturvitenskap: 400::Basale biofag: 470::Generell mikrobiologi: 472en
dc.titleBacterial diversity of aMasi, a South African fermented milk product, determined by clone library and denaturing gradient gel electrophoresis analysisen
dc.typeJournal articleen
dc.typeTidsskriftartikkelen
dc.typePeer revieweden


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