Multiplex PCR‐based detection and identification of Leuconostoc species
TLDR
This multiplex PCR assay was used to identify 31 Leuconostoc strains isolated from kimchi, a fermented-cabbage product, and the results showed perfect correlation with the results of a polyphasic method, including 16S rDNA sequencing and DNA-DNA hybridization.Abstract:
A multiplex polymerase chain reaction (PCR) assay has been developed for rapid and reliable identification of Leuconostoc species, by using species-specific primers targeted to the genes encoding 16S rRNA. This assay can detect and differentiate Leuconostoc species from mixed populations in natural sources as well as from pure cultures, within 3 h. This assay system consists of a total of 10 primers, two primers from each target species, and comprises two multiplex PCR reactions: one reaction for Leuconostoc carnosum, Leuconostoc citreum and Leuconostoc mesenteroides, and another reaction for Leuconostoc gelidum and Leuconostoc lactis. This multiplex PCR assay was used to identify 31 Leuconostoc strains isolated from kimchi, a fermented-cabbage product, and the results showed perfect correlation with the results of a polyphasic method, including 16S rDNA sequencing and DNA–DNA hybridization. In addition, this assay enables simultaneous detection of the above-mentioned Leuconostoc species when chromosomal DNA from these Leuconostoc species was mixed. Thus, these results suggest that this multiplex PCR is a rapid and reliable method for identification of Leuconostoc species in pure cultures or in mixed populations.read more
Citations
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Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
TL;DR: This review presents up to date comprehensive data about Leuconostoc, relative to their habitat, taxonomy, metabolism, and genetics, their implications in health and safety, and their present and potential use in dairy technology and functional foods.
Journal ArticleDOI
Microbial population dynamics of kimchi, a fermented cabbage product.
TL;DR: It is suggested that a short incubation at 15 degrees C enhances the growth of the less psychrophilic Leuconostoc species, including Lc.
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The use of multiplex PCR to detect and differentiate food- and beverage-associated microorganisms: A review
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TL;DR: The method is described and reports on the state-of-the-art application of this technique to the identification of microorganisms vehiculated with foods and beverages and the species important for food fermentation or deterioration will be discussed.
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Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese
TL;DR: This first systematic study of the microbial composition of Domiati cheeses reveals great biodiversity and evokes a role for marine bacteria in determining cheese type.
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