Identification and Characterization of Lactic Acid Bacteria Involved in Natural and Lactic Acid Bacterial Fermentations of Pastes of Soybeans and Soybean-Maize Blends Using Culture-Dependent Techniques and Denaturing Gradient Gel Electrophoresis

2015 ◽  
Vol 29 (1) ◽  
pp. 20-50 ◽  
Author(s):  
Tinna Austen Ng’ong’ola-Manani ◽  
Trude Wicklund ◽  
Agnes Mbachi Mwangwela ◽  
Hilde Marit Østlie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gel Electrophoresis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Gradient Gel Electrophoresis ◽  
Identification And Characterization ◽  
Culture Dependent

Direct Detection and Identification of Lactic Acid Bacteria in a Food Processing Plant and in Meat Products Using Denaturing Gradient Gel Electrophoresis

2004 ◽  
Vol 67 (11) ◽  
pp. 2515-2520 ◽  
Author(s):  
HAJIME TAKAHASHI ◽  
BON KIMURA ◽  
MIWAKO YOSHIKAWA ◽  
SEITARO GOTOU ◽  
ITARU WATANABE ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gel Electrophoresis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Meat Products ◽  
Pcr Amplification ◽  
Processing Plant ◽  
Meat Processing ◽  
Processing Plants ◽  
Gradient Gel Electrophoresis

We established a novel system using denaturing gradient gel electrophoresis (DGGE) to quickly identify bacteria known to be responsible for spoilage in meat processing plants and meat products. We extracted bacterial DNA from swabbed samples at various locations in the plant and from meat products and performed PCR amplification, targeting 16S rDNA from the dominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria in the meat products and the plant were analyzed. This analysis indicated that lactic acid bacteria and spoilage-causing bacteria are widely distributed within the meat processing plant. We developed molecular size markers to identify the dominant organisms obtained from the plant and meat products. The establishment of the present method allows quick and simple identification of bacteria causing the possible deterioration of products and contamination and thus permits constant monitoring of any harmful bacteria within meat processing plants.

scholarly journals Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk

2010 ◽  
Vol 16 (4) ◽  
pp. 319-326 ◽  
Author(s):  
Mari MIYAMOTO ◽  
Yasuyuki SETO ◽  
Hadjime NAKAJIMA ◽  
Sedkhuu BURENJARGAL ◽  
Altangerel GOMBOJAV ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gel Electrophoresis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Fermented Milk ◽  
Gradient Gel Electrophoresis
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