Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture

Simple item page
dc.citation.volume5
dc.contributor.authorSun J
dc.contributor.authorSilander O
dc.contributor.authorRutherfurd-Markwick K
dc.contributor.authorWen D
dc.contributor.authorDavy TP-P
dc.contributor.authorMutukumira AN
dc.coverage.spatialNetherlands
dc.date.accessioned2023-08-09T03:24:10Z
dc.date.accessioned2023-09-04T01:41:00Z
dc.date.available2022-08-19
dc.date.available2023-08-09T03:24:10Z
dc.date.available2023-09-04T01:41:00Z
dc.date.issued2022-08-26
dc.date.updated2023-08-09T01:09:08Z
dc.description.abstractParāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physiological, biochemical and genetic tests were conducted to characterise 26 lactic acid bacteria (LAB) and 15 yeast isolates from a Parāroa Rēwena potato starter culture. The results of sugar fermentation tests, API 50 CHL tests, and API ID 32 C tests suggest the presence of four different LAB phenotypes and five different yeast phenotypes. 16S rRNA and 26S rRNA sequencing identified the LAB as Lacticaseibacillus paracasei and the yeast isolates as Saccharomyces cerevisiae, respectively. Multilocus sequence typing (MLST) of the L. paracasei isolates indicated that they had identical genotypes at the MLST loci, to L. paracasei subsp. paracasei IBB 3423 or L. paracasei subsp. paracasei F19. This study provides new insights into the microbial composition of the traditional sourdough Parāroa Rēwena starter culture.
dc.format.extent1287-1294
dc.identifierS2665-9271(22)00121-6
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/36061410
dc.identifier.citationSun J, Silander O, Rutherfurd-Markwick K, Wen D, Davy TP-P, Mutukumira AN. (2022). Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture.. Curr Res Food Sci. 5. (pp. 1287-1294).
dc.identifier.doi10.1016/j.crfs.2022.08.004
dc.identifier.eissn2665-9271
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2665-9271
dc.identifier.urihttp://hdl.handle.net/10179/19909
dc.languageeng
dc.publisherElsevier BV
dc.relation.isPartOfCurr Res Food Sci
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectLacticaseibacillus paracasei
dc.subjectLactobacillus
dc.subjectMLST
dc.subjectOxford Nanopore sequencing
dc.subjectRēwena parāoa sourdough bread
dc.subjectSaccharomyces cerevisiae
dc.titlePhenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture
dc.typeJournal article
pubs.elements-id455689
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
455689.pdf
Size:
1.15 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Journal Articles