Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar

被引：101

作者：

De Vero, Luciana ^{[1
]}

Gala, Elisabetta ^{[1
]}

Gullo, Maria ^{[1
]}

Solieri, Lisa ^{[1
]}

Landi, Sara ^{[1
]}

Giudici, Paolo ^{[1
]}

机构：

[1] Univ Modena, Dipartimento Sci Agrarie, I-42100 Reggio Emilia, Italy

来源：

FOOD MICROBIOLOGY | 2006年 / 23卷 / 08期

关键词：

acetic acid bacteria; PCR; DGGE; traditional balsamic vinegar;

D O I：

10.1016/j.fm.2006.01.006

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：

Acetic acid bacteria (AAB) are fastidious micro-organisms to isolate and cultivate despite of the great number of growth media available. Moreover, conventional techniques used to study AAB populations are time consuming and not completely reliable. In this study, we tested the usefulness of the polymerase chain reaction-denaturing gradient gel electophoresis (PCR-DGGE) as a rapid and cost effective method for the screening of AAB in traditional balsamic vinegar (TBV). DGGE analysis was applied to 19 AAB strains isolated by agar plating from three different samples of TBV. DGGE was also used for the analysis of PCR products obtained from DNA extracted directly from the TBV samples. A tentative species identification was achieved comparing the PCR-DGGE patterns of the isolated strains and the TBV samples to those of 15 AAB reference strains. The results support that DGGE is functional to monitor vinegar's AAB population. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：809 / 813

页数：5

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