Genetic diversity of Enterococcus faecium isolated from Bryndza cheese

被引：32

作者：

Jurkovic, D. ^{[1
]}

Krizkova, L.

Sojka, M.

Takacova, M.

Dusinsky, R.

Krajcovic, J.

Vandamme, P.

Vancanneyt, M.

机构：

[1] Fac Nat Sci, Inst Cell Biol, Bratislava 84215, Slovakia

[2] Univ Ghent, Microbiol Lab, B-9000 Ghent, Belgium

[3] Univ Ghent, BCCM LMG Bacteria Collect, B-9000 Ghent, Belgium

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2007年 / 116卷 / 01期

关键词：

Bryndza cheese; plasmid DNA; PFGE; Rep-PCR; Enterococcus;

D O I：

10.1016/j.ijfoodmicro.2006.12.025

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

One hundred and seventy-six Enterococcus faecium isolates from Slovak dairy product Bryndza were tested for the presence of plasmid DNA. Eighty-two isolates were positive and their plasmid DNA was isolated and digested by EcoRI and HindIII restriction endonucleases. The patterns obtained were compared with those obtained after pulsed-field gel electrophoresis of macrorestriction fragments (PFGE), (GTG)(5)-PCR and ERIC-PCR. All these molecular approaches were applied for the study of genetic variability and determination of strain relatednesses among plasmid-positive isolates of E. faecium. In general, all methods revealed a considerable genetic diversity of E. faecium isolates. Plasmid profiling and ERIC-PCR have offered a higher resolution than PFGE and (GTG)5-PCR. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：82 / 87

页数：6

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