Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting

Article Abstract:

Researchers used protein electrophoresis and amplified fragment length polymorphism fingerprinting to characterize 180 different species of lactic acid bacteria isolated from sorghum powder and fermented porridge samples. Several dominant species included Lactobacillus plantarum, Leuconostoc mesenteroides, and Lactobacillus sake-Lactobacillus curvatus strains.

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Genotypic analysis of Escherichia coli strains from poultry carcasses and their susceptibilities to antimicrobial agents

Article Abstract:

Amplified fragment length polymorphism analysis of E. coli in poultry carcasses found 30 different plasmid profiles and showed that the strains were heterogeneous. Ninety-six percent of the strains were resistant to two tetracyclines but all were susceptible to danofloxacin and colistin.

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Amplified fragment length polymorphism fingerprinting of Pseudomonas strains from a poultry processing plant

Article Abstract:

Research was conducted to fingerprint 88 Pseudomonas fluorescens and Pseudomonas putida strains using a novel DNA technique called amplified fragment length polymorphism. The samples were previously isolated from plate counts of carcasses at six processing stages and different equipment surfaces and environmental sources of a poultry abattoir. Results demonstrate that there was cross-contamination between carcasses and the abattoir environment at the DNA level.

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