Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented Italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis
Letters in Applied Microbiology, ISSN: 0266-8254, Vol: 30, Issue: 2, Page: 126-129
2000
- 66Citations
- 30Captures
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Metrics Details
- Citations66
- Citation Indexes66
- 66
- CrossRef36
- Captures30
- Readers30
- 30
Article Description
A rapid method for the identification of Lactobacillus spp. isolated from naturally fermented Italian sausages was developed. It is based on the amplification of a small fragment from the 16S rRNA gene followed by temperature gradient gel electrophoresis (TGGE). Lactobacillus sakei, L. curvatus, L. alimentarius, L. casei, L. plantarum and L. brevis, obtained from International Collections, were used to optimize the method. Thirty-nine strains of Lactobacillus spp. were isolated from naturally fermented sausages and, after traditional identification, were tested by the PCR-TGGE protocol developed. No differences were observed comparing the results obtained, apart from five strains identified as L. curvatus that showed a PCR-TGGE profile identical to L. sakei.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0034092064&origin=inward; http://dx.doi.org/10.1046/j.1472-765x.2000.00682.x; http://www.ncbi.nlm.nih.gov/pubmed/10736014; https://academic.oup.com/lambio/article/30/2/126/6703723; https://dx.doi.org/10.1046/j.1472-765x.2000.00682.x; https://academic.oup.com/lambio/article-abstract/30/2/126/6703723?redirectedFrom=fulltext
Oxford University Press (OUP)
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