Literature DB >> 11270655

Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis.

D Ercolini1, G Moschetti, G Blaiotta, S Coppola.   

Abstract

Separation of amplified V3 region from 16S rDNA by denaturing gradient gel electrophoresis (DGGE) was tested as a tool for differentiation of lactic acid bacteria commonly isolated from food. Variable V3 regions of 21 reference strains and 34 wild strains referred to species belonging to the genera Pediococcus, Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, Weissella, and Streptococcus were analyzed. DGGE profiles obtained were species-specific for most of the cultures tested. Moreover, it was possible to group the remaining LAB reference strains according to the migration of their 16S V3 region in the denaturing gel. The results are discussed with reference to their potential in the analysis of LAB communities in food, besides shedding light on taxonomic aspects.

Entities:  

Mesh：

Substances：

Year:  2001        PMID： 11270655     DOI： 10.1007/s002840010204

Source DB:  PubMed          Journal:  Curr Microbiol        ISSN： 0343-8651            Impact factor:   2.188


  12 in total

1.  Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis.

Authors:  Jean-Claude Ogier; Olivier Son; Alexandra Gruss; Patrick Tailliez; Agnes Delacroix-Buchet
Journal:  Appl Environ Microbiol       Date:  2002-08       Impact factor: 4.792

2.  Molecular fingerprinting of dairy microbial ecosystems by use of temporal temperature and denaturing gradient gel electrophoresis.

Authors:  J-C Ogier; V Lafarge; V Girard; A Rault; V Maladen; A Gruss; J-Y Leveau; A Delacroix-Buchet
Journal:  Appl Environ Microbiol       Date:  2004-09       Impact factor: 4.792

3.  Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.

Authors:  Z H Sun; W J Liu; J C Zhang; J Yu; W Gao; M Jiri; B Menghe; T S Sun; H P Zhang
Journal:  Folia Microbiol (Praha)       Date:  2010-06-06       Impact factor: 2.099

4.  Microbial communities and chemical changes during fermentation of sugary Brazilian kefir.

Authors:  Karina Teixeira Magalhães; G V de M Pereira; Disney Ribeiro Dias; Rosane Freitas Schwan
Journal:  World J Microbiol Biotechnol       Date:  2010-01-20       Impact factor: 3.312

5.  Analysis of microbial composition in acid whey for dairy fan making in Yunnan by conventional method and 16S rRNA sequencing.

Authors:  Wenjun Liu; Zhihong Sun; Jiachao Zhang; Wa Gao; Weihong Wang; Lan Wu; Tiansong Sun; Wei Chen; Xiaoming Liu; Heping Zhang
Journal:  Curr Microbiol       Date:  2009-05-21       Impact factor: 2.188

6.  Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria.

Authors:  Olimpia Pepe; Giuseppe Blaiotta; Giancarlo Moschetti; Teresa Greco; Francesco Villani
Journal:  Appl Environ Microbiol       Date:  2003-04       Impact factor: 4.792

7.  Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.

Authors:  Zoi Papalexandratou; Gwen Falony; Edwina Romanens; Juan Carlos Jimenez; Freddy Amores; Heide-Marie Daniel; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2011-09-16       Impact factor: 4.792

8.  Bacterial community structure and location in Stilton cheese.

Authors:  Danilo Ercolini; Philip J Hill; Christine E R Dodd
Journal:  Appl Environ Microbiol       Date:  2003-06       Impact factor: 4.792

9.  Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.

Authors:  David Laureys; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2014-02-14       Impact factor: 4.792

10.  Parallel changes in the taxonomical structure of bacterial communities exposed to a similar environmental disturbance.

Authors:  Karine Laplante; Nicolas Derome
Journal:  Ecol Evol       Date:  2011-12       Impact factor: 2.912
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.