Literature DB >> 11934496

Genetic and restriction analysis of the 16S-23S rDNA internal transcribed spacer regions of the acetic acid bacteria.

Janja Trcek1, Michael Teuber.   

Abstract

The 16S-23S rDNA internal transcribed spacer regions of the acetic acid bacteria were sequenced and evaluated for molecular identification of these bacteria. All the sequenced spacers contained genes for tRNA(Ile) and tRNA(Ala), and the antitermination element. The sequences revealed 56.8-78.3% similarity. By PCR amplification of the spacers from 57 strains of acetic acid bacteria, single products of similar sizes were produced. Digestion of the spacers by HaeIII and HpaII restriction enzymes resulted in 12 distinct groups of restriction types. All the restriction profiles obtained after analysis of microbial populations from vinegar matched one of the 12 groups.

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Year:  2002        PMID: 11934496     DOI: 10.1111/j.1574-6968.2002.tb11062.x

Source DB:  PubMed          Journal:  FEMS Microbiol Lett        ISSN: 0378-1097            Impact factor:   2.742


  10 in total

1.  Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.

Authors:  Raffaella Di Cagno; Erica Pontonio; Solange Buchin; Maria De Angelis; Anna Lattanzi; Francesca Valerio; Marco Gobbetti; Maria Calasso
Journal:  Appl Environ Microbiol       Date:  2014-03-14       Impact factor: 4.792

2.  Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars.

Authors:  Nilgün H Budak
Journal:  J Food Sci Technol       Date:  2016-12-21       Impact factor: 2.701

3.  Rapid differentiation and in situ detection of 16 sourdough lactobacillus species by multiplex PCR.

Authors:  Luca Settanni; Douwe van Sinderen; Jone Rossi; Aldo Corsetti
Journal:  Appl Environ Microbiol       Date:  2005-06       Impact factor: 4.792

4.  Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar.

Authors:  Aleksandra Štornik; Barbara Skok; Janja Trček
Journal:  Food Technol Biotechnol       Date:  2016-03       Impact factor: 3.918

5.  Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

Authors:  Fabio Minervini; Anna Lattanzi; Maria De Angelis; Raffaella Di Cagno; Marco Gobbetti
Journal:  Appl Environ Microbiol       Date:  2012-05-25       Impact factor: 4.792

6.  Identification of Carnobacterium species by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region and species-specific PCR.

Authors:  Cinta Rachman; Petia Kabadjova; Rosica Valcheva; Hervé Prévost; Xavier Dousset
Journal:  Appl Environ Microbiol       Date:  2004-08       Impact factor: 4.792

7.  Molecular analysis of 16S-23S spacer regions of Acetobacter species.

Authors:  M Kretová; J Grones
Journal:  Folia Microbiol (Praha)       Date:  2005       Impact factor: 2.629

8.  Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods.

Authors:  Sm Sharafi; I Rasooli; K Beheshti-Maal
Journal:  Iran J Microbiol       Date:  2010-03

9.  Antimicrobial Resistance of Acetobacter and Komagataeibacter Species Originating from Vinegars.

Authors:  Eva Cepec; Janja Trček
Journal:  Int J Environ Res Public Health       Date:  2022-01-01       Impact factor: 3.390

10.  Isolation and identification of Komagataeibacter xylinus from Iranian traditional vinegars and molecular analyses.

Authors:  Paria Sadat Lavasani; Elahe Motevaseli; Mahdieh Shirzad; Mohammad Hossein Modarressi
Journal:  Iran J Microbiol       Date:  2017-12
  10 in total

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