Wj. Kelly et al., DIFFERENTIATION OF DEXTRAN-PRODUCING LEUCONOSTOC STRAINS FROM FERMENTED RICE CAKE(PUTO) USING PULSED-FIELD GEL-ELECTROPHORESIS, International journal of food microbiology, 26(3), 1995, pp. 345-352
Lactic acid bacteria were isolated from pure, a fermented rice cake co
nsumed as a breakfast and snack food in the Philippines. The microflor
a was dominated by dextran-producing leuconostocs, and these were diff
erentiated into four groups using pulsed-field gel electrophoresis of
restriction enzyme digested chromosomal DNA, in conjunction with taxon
omic tests. The four groups corresponded to the species Leuconostoc me
senteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Leu
conostoc citreum and Leuconosroc fallax. Several strains showed an unu
sual clumping phenotype, and two of these were capable of inhibiting o
ther strains of lactic acid bacteria.