Open AccessReverse dot blot hybridization: A useful method for the direct identification of lactic acid bacteria in fermented food
Author(s) -
Ehrmann M.,
Ludwig W.,
Schleifer K.H.
Publication year - 1994
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1994.tb06756.x
Subject(s) - dot blot , bacteria , lactic acid , fermentation in food processing , fermentation , biology , starter , oligonucleotide , 16s ribosomal rna , food science , oligomer restriction , microbiology and biotechnology , dna , biochemistry , genetics
A rapid method for a reliable and simultaneous identification of different lactic acid bacteria in fermented food has been developed. Various 16S and 23S rRNA‐targeted, species‐specific oligonucleotides were applied as capture probes in a non‐radioactive reverse dot blot hybridization. A simple and fast DNA extraction method in combination with in vitro amplification of rRNA gene fragments enables the direct detection of typical starter organisms without any preceding enrichment or cultivation steps. Various lactic acid bacteria occurring in cheese, yogurt, sausages, sauerkraut and sourdough could be identified at the species level within 1 day.