Culture-independent methods for identifying microbial communities in cheese

被引:129
作者
Jany, Jean-Luc [1 ]
Barbier, Georges [1 ]
机构
[1] Univ Europeenne Bretagne ESMISAB, Lab Univ Biodiversite & Ecol Microbienne, Plouzane, France
关键词
cheese; microbial communities; fungi; culture-independent methods;
D O I
10.1016/j.fm.2008.06.003
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
This review focuses on the culture-independent methods available for the description of both bacterial and fungal communities in cheese. Important steps of the culture-independent strategy, which relies on bulk DNA extraction from cheese and polymerase chain reaction (PCR) amplification of selected sequences, are discussed. We critically evaluate the identification techniques already used for monitoring microbial communities in cheese, including PCR-denaturing gradient gel electrophoresis (PCR-DGGE), PCR-temporal temperature gradient gel electrophoresis (PCR-TTGE) or single-strand conformation polymorphism-PCR (SSCP-PCR) as well as some other techniques that remain to be adapted to the study of cheese communities. Further, our analysis draws attention to the lack of data available on suitable DNA sequences for identifying fungal communities in cheese and proposes some potential DNA targets. (C) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码:839 / 848
页数:10
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