Open AccessStrain typing among enterococci isolated from home‐made Pecorino Sardo cheese
Author(s) -
Mannu L,
Paba A,
Pes M,
Floris R,
Scintu M.F,
Morelli L
Publication year - 1999
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.1574-6968.1999.tb13351.x
Subject(s) - typing , pulsed field gel electrophoresis , biology , plasmid , gel electrophoresis , rapd , polymerase chain reaction , strain (injury) , dna profiling , microbiology and biotechnology , genetics , genotype , dna , genetic diversity , gene , population , demography , anatomy , sociology
Three molecular techniques (RAPD‐polymerase chain reaction analysis, plasmid profile and pulsed‐field gel electrophoresis) were used for a preliminary approach to type, at strain level, enterococci isolated from a 24‐h‐old home‐made Pecorino Sardo (protected designation of origin) cheese. A high genetic polymorphism was found. Clusters obtained by the RAPD technique and plasmid profile analysis contained different strains. Pulsed‐field gel electrophoresis proved to be an efficient and highly reproducible typing method. In addition, by combining the results from plasmid profile analysis and pulsed‐field gel electrophoresis, it was possible to identify closely related strains probably belonging to the same clonal lineage.