1. Identification of Hiochi Bacteria by Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoretic Patterns of Whole Cell Proteins
- Author
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Takemitsu Honma, Kenji Doi, Masaaki Hamachi, Yuko Higashida, and Jinshichiro Nakamura
- Subjects
Gel electrophoresis ,Bacilli ,biology ,Microorganism ,food and beverages ,biology.organism_classification ,General Biochemistry, Genetics and Molecular Biology ,Microbiology ,chemistry.chemical_compound ,Electrophoresis ,chemistry ,Biochemistry ,Sodium dodecyl sulfate ,Whole cell ,General Agricultural and Biological Sciences ,Polyacrylamide gel electrophoresis ,Bacteria - Abstract
The whole cellular proteins of various hiochi bacteria were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). On the basis of the electrophoretic patterns, the hiochi bacteria were generally divided into four distinguishable groups, agreeing with the conventional groupings based on physiological and biochemical characters; homo- and hetero-fermentative true hiochi bacilli and homo- and hetero-fermentative hiochi lactobacilli. The SDS-PAGE patterns of the other lactobacilli were clearly different from that of the hiochi bacteria. The SDS-PAGE patterns of SDS-extracted protein from hiochi bacteria can be used as a simple and a useful tool for identification of the microorganisms causing putrefaction of sake.
- Published
- 1991
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