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Isolation of a DNA probe for identification of glucan‐producing Pediococcus damnosus in wines
Author(s) -
LonvaudFunel Aline,
Guilloux Y.,
Joyeux Annick
Publication year - 1993
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1993.tb02994.x
Subject(s) - pediococcus , isolation (microbiology) , identification (biology) , chemistry , food science , microbiology and biotechnology , biology , botany , lactobacillus , fermentation
Some Pediococcus damnosus strains isolated from spoiled wines were able to synthesize polysaccharide and increased viscosity. Three strains lost their ropy phenotype relatively frequently during successive transfers in a non‐alcoholic medium. They could not recover it when cultured in the presence of ethanol. Plasmid pattern comparison showed these variants had lost some of their plasmid DNA. Both ethanol and the plasmid were required to induce polysaccharide synthesis. Plasmid DNA of a wild strain was cloned into Escherichia coli with pTZ18R and pBR 322. Specific clones were selected by differential hybridization of transformed E. coli with plasmid DNA from a ropy strain and its non‐ropy variant. Clones which hybridized with total plasmid DNA from the ropy strain and not with that of the non‐ropy strain carried an insert of the plasmid involved. One of these was chosen. Its DNA proved to be specific and usable as a probe in identifying and detecting ropy Ped. damnosus strains.