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The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage
Author(s) -
Yost C.K.,
Nattress F.M.
Publication year - 2000
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.2000.00776.x
Subject(s) - lactobacillus sakei , leuconostoc , lactic acid , bacteria , biology , multiplex polymerase chain reaction , 16s ribosomal rna , polymerase chain reaction , food science , lactobacillus , food spoilage , microbiology and biotechnology , biochemistry , genetics , gene
A rapid, systematic and reliable approach for identifying lactic acid bacteria associated with meat was developed, allowing for detection of Carnobacterium spp., Lactobacillus curvatus , Lact. sakei and Leuconostoc spp. Polymerase chain reaction primers specific for Carnobacterium and Leuconostoc were created from 16S rRNA oligonucleotide probes and used in combination with species‐specific primers for the 16S/23S rRNA spacer region of Lact. curvatus and Lact. sakei in multiplex PCR reactions. The method was used successfully to characterize lactic acid bacteria isolated from a vacuum‐packaged pork loin stored at 2 °C. Seventy isolates were selected for identification and 52 were determined to be Lact. sakei , while the remaining 18 isolates were identified as Leuconostoc spp.