scholarly journals Identification of Mycobacterium Species by Multiple-Fluorescence PCR-Single-Strand Conformation Polymorphism Analysis of the 16S rRNA Gene

2001 ◽  
Vol 39 (9) ◽  
pp. 3085-3091 ◽  
Author(s):  
L. M. Gillman ◽  
J. Gunton ◽  
C. Y. Turenne ◽  
J. Wolfe ◽  
A. M. Kabani
Keyword(s):  
16S Rrna ◽  
16S Rrna Gene ◽  
Single Strand Conformation Polymorphism ◽  
Single Strand ◽  
Rrna Gene ◽  
Polymorphism Analysis ◽  
Mycobacterium Species ◽  
Conformation Polymorphism Analysis ◽  
The 16S Rrna Gene ◽  
Conformation Polymorphism

scholarly journals Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis

2003 ◽  
Vol 69 (7) ◽  
pp. 3840-3848 ◽  
Author(s):  
Frédérique Duthoit ◽  
Jean-Jacques Godon ◽  
Marie-Christine Montel
Keyword(s):  
16S Rrna ◽  
16S Rrna Gene ◽  
Single Strand Conformation Polymorphism ◽  
Single Strand ◽  
Rrna Gene ◽  
Polymorphism Analysis ◽  
Gram Positive ◽  
Leuconostoc Pseudomesenteroides ◽  
The 16S Rrna Gene ◽  
Conformation Polymorphism

ABSTRACT Microbial dynamics during processing and ripening of traditional cheeses such as registered designation of origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities. The aim of the present study was to obtain a picture of the dynamics of the microbial ecosystem of RDO Salers cheese by using culture-independent methods. This included DNA extraction, PCR, and single-strand conformation polymorphism (SSCP) analysis. Bacterial and high-GC% gram-positive bacterial primers were used to amplify V2 or V3 regions of the 16S rRNA gene. SSCP patterns revealed changes during the manufacturing of the cheese. Patterns of the ecosystems of cheeses that were provided by three farmers were also quite different. Cloning and sequencing of the 16S rRNA gene revealed sequences related to lactic acid bacteria (Lactococcus lactis, Streptococcus thermophilus, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactobacillus plantarum, and Lactobacillus pentosus), which were predominant during manufacturing and ripening. Bacteria belonging to the high-GC% gram-positive group (essentially corynebacteria) were found by using specific primers. The present molecular approach can effectively describe the ecosystem of artisanal dairy products.

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