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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
Author(s) -
Cocolin L.,
Manzano M.,
Cantoni C.,
Comi G.
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.1472-765x.2000.00682.x
Subject(s) - lactobacillus sakei , lactobacillus brevis , temperature gradient gel electrophoresis , 16s ribosomal rna , lactobacillus casei , biology , polymerase chain reaction , fermentation , lactobacillus , food science , gel electrophoresis , lactobacillaceae , lactobacillus plantarum , bacteria , microbiology and biotechnology , lactic acid , gene , biochemistry , genetics
L. COCOLIN, M. MANZANO, C. CANTONI and G. COMI.2000. 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. Thiry‐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.