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Recovery of total microbial RNA from lactic acid fermented foods with a high starch content
Author(s) -
Ampe F.,
Omar N. ben,
Guyot J. P.
Publication year - 1998
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.1472-765x.1998.00435.x
Subject(s) - fermentation , rna , lysis , digestion (alchemy) , starch , lactic acid , food science , bacteria , centrifugation , biology , lysozyme , ribonuclease , amylase , differential centrifugation , biochemistry , ribosomal rna , rna extraction , extraction (chemistry) , chemistry , enzyme , chromatography , gene , genetics
An optimized procedure for the recovery of RNA from micro‐organisms involved in the fermentation of starchy foods (mainly hard‐to‐lyse lactic acid bacteria) is reported. Critical steps for the extraction were: cell recovery by differential centrifugation; cell wall digestion with both mutanolysin and lysozyme; and CTAB treatment for the elimination of starch. Digestion of starch with α‐amylase did not improve extraction yields. The method yielded high amounts of RNA from pozol, a Mexican maize‐based fermented food, and was found to extract total RNA efficiently from all the micro‐organisms potentially present in these ecosystems. Both rRNA and mRNA recovered were of high quality and suitable for hybridization studies.