Differentiation of Closely Related Carnobacterium Food Isolates Based on 16S-23S Ribosomal DNA Intergenic Spacer Region Polymorphism
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TLDR
A novel strategy for identification of Carnobacterium food isolates based on restriction fragment length polymorphism (RFLP) of PCR-amplified 16S-23S ribosomal intergenic spacer regions (ISRs) was developed, which yielded four unique band patterns that correctly resolved these isolates into four Carnobacteria species without sequencing.Citations
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Carnobacterium maltaromaticum infections in feral Oncorhynchus spp. (Family Salmonidae) in Michigan.
TL;DR: Members of the genus Oncorhynchus were introduced from the Pacific Northwest to the Laurentian Great Lakes basin and now constitute one of its most commercially and ecologically valuable fisheries and underscore the presence of phenotypic variations among Carnobacterium maltaromaticum strains that necessitate genotypic analysis to achieve definitive identification.
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Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region.
TL;DR: Combined 16S–23S rDNA ISR and RFLP patterns can be considered as a good potential target for a rapid and reliable differentiation between isolates of LAB and provided further information on the organization of their rrn operons.
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Identification of dairy lactic acid bacteria by tRNAAla–23S rDNA-RFLP
TL;DR: It is demonstrated that the target tRNA(Ala)-23S rDNA has high potential in bacterial identification and tRNAs-23S-RFLP is a promising method for reliable species-level identification of lactic acid bacteria in dairy products.
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Rapid investigation of French sourdough microbiota by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region
Mounir Ferchichi,Rosica Valcheva,Rosica Valcheva,N. Oheix,P. Kabadjova,Hervé Prévost,B. Onno,Xavier Dousset +7 more
TL;DR: The aim of the present research is to identify rapidly the lactic acid bacteria (LAB) microflora of four natural French sourdoughs (GO, BF, VB and RF), applying a biphasic RFLP (restriction length polymorphism) and sequencing approach for bacterial identification.
References
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