Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening

International Journal of Food Microbiology

Volumn 76, Issue 1-2, 2002, Pages 27-38

  Bouton, Yvette ^a,c   Guyot, Philippe ^a   Beuvier, Eric ^b   Tailliez, Patrick ^c   Grappin, Rémy ^b  

^a Comité Interprofessionnel du Comté ^*  (France)

^b Natl Inst of Agricultural Research   (France)

^c CEMAGREF   (France)

Author keywords

Cheese; Lactobacilli; PCR ARDRA; PFGE; RAPD; REP PCR

Indexed keywords

RIBOSOME RNA;

ARTICLE; CHEESE; CHEESE RIPENING; CONTROLLED STUDY; FOOD PROCESSING; GENETIC VARIABILITY; GENOTYPE; LACTOBACILLUS; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA;

BACTERIAL TYPING TECHNIQUES; CHEESE; DNA, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; LACTOBACILLUS; PHENOTYPE; PHYLOGENY; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS;

EID: 0037024077     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00006-5     Document Type: Article

References (45)

1. Les levains lactiques thermophiles: propriétés et comportement en technologie laitière. Une revue
2. Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products
3. Genetic diversity within Lactobacillus sakei and L. curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA
4. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers
5. Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté: I. Validation sur minifromages des techniques de laboratoire
6. Influence des interactions entre le lait et levain lactique sur l'affinage et la qualité du fromage Comté
7. Preliminary characterization of microflora of Comté cheese
8. L'emmental, un écosysème complexe. Conséquences sur la sélection et l'utilisation des ferments
9. Une approche globale de la caractérisation des fromages: l'exemple du fromage de Beaufort
10. Use of RAPD and 16S rDNA sequencing for the study of Lactobacillus population dynamics in natural whey culture
11. Survey of lactic acid and bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese
12. An ecological study of lactococci isolated from raw milk in Camembert cheese registered designation of origin area
13. A Lactobacillus helveticus-specific DNA probe detects restriction fragment length polymorphism in this species
14. Influence of raw milk microflora on the characteristics of Swiss-type cheeses: I. Evolution of microflora during ripening and characterization of facultatively heterofermentive lactobacilli
15. Evolution de la flore lactobacille du levain et du profil fermentaire au cours de la fabrication de fromages de type Grana
16. DNA fingerprinting of thermophilic lactic acid bacteria using repetitive sequence-based polymerase chain reaction
17. Rapid detection and identification of Lactobacillus spp. in dairy products by using repetitive sequence-based polymerase chain reaction
18. Raw milk flora affects composition and quality of Bergkäse: I. Microbiology and fermentation compounds
19. Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics
20. Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains
21. Population dynamics of thermophilic lactobacilli in mixed starter whey cultures
22. Note: Identification of Lactobacillus delbrueckii subspecies bulgaricus and lactis dairy isolates by amplified rDNA restriction analysis
23. Influence of the temperature gradient on the growth of thermophilic lactobacilli used as natural starters in Grana cheese
24. Molecular diversity within L. helveticus as revealed by genotypic characterization
25. Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern for characterization of Lactobacillus fermentum in Ghanaian fermented maize dough
26. Selektivmedien zum Nachweis von obligat und fakultativ heterofermentativen Laktobazillen
27. Evolution of Lactococcus strains during ripening in Brie cheese using Fourier transform infrared spectroscopy
28. Construction of the physical map of Lactobacillus bulgaricus
29. Lactobacillus helveticus: strain typing and genome size estimation by pulsed field electrophoresis
30. Repetitive sequence-based PCR versus pulsed-field gel electrophoresis for typing of Enterococcus faecalis at the subspecies level
31. Strain typing among enterococci isolated from homemade Pecorino Sardo cheese
32. Molecular characterization of Lactobacillus community in traditional processing of mozzarella cheese
33. Genotyping of Lactobacillus delbrueckii subsp. bulgaricus and determination of the number and forms of rrn operons in L. delbrueckii and its subspecies
34. Microbiology of Parmesan cheese
35. Genetic (RAPD-PCR) and technological diversities among wild L. helveticus strains
36. Microbiological and technological characteristics of natural whey cultures for Argentinian hard-cheese production
37. Typologie aromatique de fromages de Comté
38. Estimation de la diversité parmi les souches de la collection CNRZ: application de la RAPD à un groupe de lactobacilles
39. Molecular diversity and relationship within Lactococcus lactis as revealed by randomly amplified polymorphic DNA (RAPD)
40. Affinage de l'emmental: dynamique des populations bactériennes et évolution de la composition de la phase aqueuse
41. Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis
42. Autolysis and related proteolysis in Swiss cheese for two Lactobacillus strains
43. Distribution of repetitive DNA sequences in eubacteria and application of fingerprinting of bacterial genomes
44. Characterization of bifidobacteria by random DNA amplification