Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses

被引：63

作者：

Andrighetto, C

Borney, F

Barmaz, A

Stefanon, B

Lombardi, A

机构：

[1] Veneto Agr, Ist Qual & Tecnol Agroalimentari, I-36016 Thiene, VI, Italy

[2] Inst Agr Reg, I-11100 Aosta, Italy

[3] Univ Udine, Dipartimento Sci Prod Anim, I-33100 Udine, Italy

来源：

INTERNATIONAL DAIRY JOURNAL | 2002年 / 12卷 / 2-3期

关键词：

S; thermophillus; macedonicus; RAPD-PCR; typing; cheese;

D O I：

10.1016/S0958-6946(01)00134-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Randomly amplified polymorphic DNA (RAPD)-PCR was applied to the identification and typing of 218 Streptococcus thermophilus isolates from four Italian protected designation of origin type of cheeses. The pronounced differences among the RAPD-PCR profiles obtained with the primers M13 and D11344 revealed the presence of a significant genetic heterogeneity inside the species S. thermophilus. Randomly amplified polymorphic DNA-PCR also allowed to discriminate part of the S. thermophilus isolates according to the cheese origin. Finally, isolates showing RAPD-PCR profiles very similar to the profiles of two Streptococcus macedonicus reference strains were detected, suggesting the presence of these streptococci also in Italian cheeses. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：141 / 144

页数：4

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