Literature DB >> 12485749

Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation.

Marina Papadelli1, Eugenia Manolopoulou, George Kalantzopoulos, Effie Tsakalidou.   

Abstract

The aim of this study was to develop a simple and specific method for the rapid detection and identification of Streptococcus macedonicus. The method was based on polymerase chain reaction (PCR) using species-specific primers derived from the 16S rRNA gene. Specific identification was proven on seven S. macedonicus strains, while 16 strains belonging to different lactic acid bacteria species were tested negative. The PCR assay was capable of detecting 100 pg of S. macedonicus DNA, and it was also efficient on single colonies of the bacterium. Furthermore, the same bacterial strains were used for the specificity evaluation of a S. macedonicus species-specific probe. Neither species-specific PCR nor DNA hybridisation experiments could differentiate Streptococcus waius from S. macedonicus, due to the identity of the 16S rRNA gene of the two species, indicating high phylogenetical relatedness. This was further confirmed by the comparative sequence analysis of the 16S-23S rRNA intergenic regions. It was thus clearly demonstrated that S. waius, recently described as a novel Streptococcus species, is phylogenetically identical to S. macedonicus.

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Year:  2003        PMID: 12485749     DOI: 10.1016/s0168-1605(02)00243-x

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  2 in total

1.  Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production.

Authors:  Panayiota Poirazi; Frédéric Leroy; Marina D Georgalaki; Anastassios Aktypis; Luc De Vuyst; Effie Tsakalidou
Journal:  Appl Environ Microbiol       Date:  2006-12-08       Impact factor: 4.792

2.  Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of "Advanced Traditional Cheeses".

Authors:  Vincenzina Fusco; Grazia Marina Quero; Palmiro Poltronieri; Maria Morea; Federico Baruzzi
Journal:  Foods       Date:  2019-09-13
  2 in total

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