Randomly-amplified microsatellite polymorphism for preliminary typing of lactic acid bacteria from Bryndza Cheese

被引：5

作者：

Chebenova, V. ^{[1
]}

Berta, G. ^{[1
]}

Kuchta, T. ^{[1
]}

Brezna, B. ^{[1
]}

Pangallo, D. ^{[2
]}

机构：

[1] Food Res Inst, Dept Mol Biol & Microbiol, Bratislava, Slovakia

[2] Slovak Acad Sci, Inst Mol Biol, Bratislava 84551, Slovakia

来源：

FOLIA MICROBIOLOGICA | 2010年 / 55卷 / 06期

关键词：

DELBRUECKII SUBSP LACTIS; MOLECULAR-IDENTIFICATION; DNA; PCR; STRAINS; DIFFERENTIATION; DIVERSITY; GENOMES;

D O I：

10.1007/s12223-010-0096-4

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：

A high-throughput, medium-discrimination method for preliminary typing and selecting non-identical isolates of lactic acid bacteria in cheeses was developed. RAMP, a PCR with one microsatellite-targeted and one random primer, was used for preliminary typing of 1119 isolates of lactic acid bacteria from Slovak Bryndza cheese. A total of 59 genotypes were identified based on RAMP profiles consisting of 12-23 DNA fragments of 150-3000 bp. For example, 18, 17, 13 and 7 different RAMP-types were identified in Lactobacillus brevis, L. plantarum, L. paracasei and L. fermentum, respectively. The method facilitated well reproducible, medium-discrimination typing of Lactobacillus spp. and Pediococcus spp. at a subspecies level and proved to be suitable for preliminary typing of lactic acid bacteria isolated from cheese.

引用

页码：598 / 602

页数：5

共 27 条

[1] Comparison of API 50 CH strips to whole-chromosomal DNA probes for identification of Lactobacillus species [J].

Boyd, MA ;

Antonio, MAD ;

Hillier, SL .

JOURNAL OF CLINICAL MICROBIOLOGY, 2005, 43 (10) :5309-5311

[2] Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses [J].

De Angelis, M ;

Corsetti, A ;

Tosti, N ;

Rossi, J ;

Corbo, MR ;

Gobbetti, M .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2001, 67 (05) :2011-2020

[3] Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses [J].

de Candia, S. ;

De Angelis, M. ;

Dunlea, E. ;

Minervini, F. ;

McSweeney, P. L. H. ;

Faccia, M. ;

Gobbetti, M. .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 119 (03) :182-191

[4]

de León JH, 2004, ANN ENTOMOL SOC AM, V97, P574, DOI 10.1603/0013-8746(2004)097[0574:DODPIH]2.0.CO

[5]

[6] Molecular identification and typing of lactobacilli isolated from kefir grains [J].

Delfederico, L ;

Hollmann, A ;

Martínez, M ;

Iglesias, NG ;

De Antoni, G ;

Semorile, L .

JOURNAL OF DAIRY RESEARCH, 2006, 73 (01) :20-27

[7]

Fitzsimons NA, 1999, APPL ENVIRON MICROB, V65, P3418

[8] Applicability of rep-PCR fingerprinting for identification of Lactobacillus species [J].

Gevers, D ;

Huys, G ;

Swings, J .

FEMS MICROBIOLOGY LETTERS, 2001, 205 (01) :31-36

[9] An evaluation of chelex-based DNA purification protocols for the typing of lactic acid bacteria [J].

Giraffa, G ;

Rossetti, L ;

Neviani, E .

JOURNAL OF MICROBIOLOGICAL METHODS, 2000, 42 (02) :175-184

[10] Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp lactis strains of dairy origin [J].

Giraffa, G ;

Andrighetto, C ;

Antonello, C ;

Gatti, M ;

Lazzi, C ;

Marcazzan, G ;

Lombardi, A ;

Neviani, E .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 91 (02) :129-139

← 1 2 3 →