Reverse dot blot hybridization: A useful method for the direct identification of lactic acid bacteria in fermented food |
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Authors: | M Ehrmann W Ludwig KH Schleifer |
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Institution: | Lehrstuhl für Mikrobiologie, Technische Universität München, D-80290 München, FRG |
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Abstract: | Abstract A rapid method for a reliable and simultaneous identification of different lactic acid bacteria in fermented food has been developed. Various 16S and 23S rRNA-targeted, species-specific oligonucleotides were applied as capture probes in a non-radioactive reverse dot blot hybridization. A simple and fast DNA extraction method in combination with in vitro amplification of rRNA gene fragments enables the direct detection of typical starter organisms without any preceding enrichment or cultivation steps. Various lactic acid bacteria occurring in cheese, yogurt, sausages, sauerkraut and sourdough could be identified at the species level within 1 day. |
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Keywords: | Reverse dot blot hybridization rRNA-targeted oligonucleotide probes Lactic acid bacteria Identification Fermented food |
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