RESUMO
In a worldwide collaborative effort, 19,630 Y-chromosomes were sampled from 129 different populations in 51 countries. These chromosomes were typed for 23 short-tandem repeat (STR) loci (DYS19, DYS389I, DYS389II, DYS390, DYS391, DYS392, DYS393, DYS385ab, DYS437, DYS438, DYS439, DYS448, DYS456, DYS458, DYS635, GATAH4, DYS481, DYS533, DYS549, DYS570, DYS576, and DYS643) and using the PowerPlex Y23 System (PPY23, Promega Corporation, Madison, WI). Locus-specific allelic spectra of these markers were determined and a consistently high level of allelic diversity was observed. A considerable number of null, duplicate and off-ladder alleles were revealed. Standard single-locus and haplotype-based parameters were calculated and compared between subsets of Y-STR markers established for forensic casework. The PPY23 marker set provides substantially stronger discriminatory power than other available kits but at the same time reveals the same general patterns of population structure as other marker sets. A strong correlation was observed between the number of Y-STRs included in a marker set and some of the forensic parameters under study. Interestingly a weak but consistent trend toward smaller genetic distances resulting from larger numbers of markers became apparent.
Assuntos
Cromossomos Humanos Y , Haplótipos , Repetições de Microssatélites , Alelos , Genética Forense , HumanosRESUMO
Se estudió el efecto de cultivos probióticos sobre Listeria monocytogenes y Escherichia coli O157:H7 inoculados en yogurt durante su almacenamiento. En tres ocasiones diferentes, dos distintas marcas comerciales de yogurt, una con probióticos adicionales (Lactobacillus casei y L. acidophius) fueron inoculadas con una población conocida (10 elevado a la 6 UFC/g) de L. monocytogenes o E. coli O157:H7 y almacenadas a 5°C por 32 días. Cada cuatro días se realizó un recuento de bacterias lácticas, de los patógenos agregados y se determinó el pH, de acuerdo a la metodología descrita en el Bacteriological Analytical Manual. El número de bacterias lácticas y el pH se mantuvieron constantes durante el período de evaluación. El yogurt con probióticos adicionales redujo la población de L. monocytogenes a niveles no detectables en 8 días de almacenamiento, la población de E. coli O157:H7 en 16 días; el yogurt sin probióticos adicionales tardó 20 días en reducir la población de L. monocytogenes a niveles no detectables y aún después de 28 días de almacenamiento, se pudo cultivar la E. coli O157:H7. En este trabajo, se confirma de nuevo los efectos beneficiosos de los cultivos probióticos adicionales en yogurt
Assuntos
Produção Agrícola , Escherichia coli O157 , Listeria monocytogenes , Probióticos , Iogurte , Costa Rica , Microbiologia de Alimentos , Ciências da NutriçãoRESUMO
The effect of probiotic cultures over Listeria monocytogenes and Escherichia coli O157:H7 during yogurt storage was evaluated. Two different yogurt brands, one with additional probiotic cultures (Lactobacillus casei and L. acidophilus) were inoculated with known populations (106 UFC/g) of either L. monocytogenes or E. coli O157:H7 in three different times and stored for 32 days at 5 degrees C. Every four days the count of lactic bacteria, the added pathogens and pH was evaluated, according to the methodology described in the Bacteriological Analytical Manual. The pH and lactic bacteria population were constant during the testing period. Yogurt with additional probiotic cultures reduced the population of L. monocytogenes in 8 days, the population of E. coli O157:H7 in 16; yogurt with no additional probiotics took 20 days to reduce L. monocytogenes to non-detectable levels and even after 28 days of storage, E. coli O157:H7 was cultured. In this work, the beneficial effects of additional probiotic cultures in yogurt is confirmed again.
