Physiological Properties From Probiotic Saccharomyces boulardii that isolates from Mangosteen fruits and  diagnosed molecularly

	Physiological Properties From Probiotic Saccharomyces boulardii that isolates from Mangosteen fruits and diagnosed molecularly
Euphrates Journal of Agriculture Science
Article 1, Volume 7, Issue 1, 2015, Pages 184-195
Abstract
Abstract : This study was conducted in to isolate Saccharomyces boulardii from Mangostin fruits and diagnosed molecularly by using specific primers targeting sequence for the region (ITS) of the 5.8S rRNA gene. As well as studied growth at different temperatures, resist to low pH and high concentrations of bile salts. The results shown that colonies were with a round shape and colored white to creamy pale when grown at the solid SD medium. They were convex smooth edges, sticky and averaged size of 1-2 mm when grown at 37 °C for 24 hours. Microscopic examine revealed that their cells an oval, or semi-spherical buds sometimes, single or close in clusters, and the optimum temperature for growth was 37 oC. The isolate shown resistance to low pH (1.0) up to 3 hrs, tolerance to high concentrations of bile salts (3%) even after 3 hrs. Genomic DNA was isolated from SbR7 Isolate and ITS region of the 5.8S rRNA gene was amplified using PCR.PCR products was sequenced and compared with the sequence of this region in the DNA of S. boulardii available in GenBank (NCBI) using the program BLASTn. Results revealed, this isolate was almost genetically identical (99%) with S. boulardii standard strains.

Statistics Article View: 9 PDF Download: 1