Qualitative detection of class IIa bacteriocinogenic lactic acid bacteria from traditional Chinese fermented food using a YGNGV-motif-based assay

Journal of Microbiological Methods

Volumn 100, Issue 1, 2014, Pages 121-127

  Liu, Wenli ^a   Zhang, Lanwei ^a   Yi, Huaxi ^a   Shi, John ^b   Xue, Chaohui ^a   Li, Hongbo ^a   Jiao, Yuehua ^a   Shigwedha, Nditange ^a   Du, Ming ^a   Han, Xue ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Agar well; Class IIa bacteriocin; Lactic acid bacteria; PCR; YGNGV motif based assay

Indexed keywords

BACTERIOCIN; BACTERIOCIN CLASS IIA; GENOMIC DNA; UNCLASSIFIED DRUG; BACTERIAL DNA; LACTIC ACID; PRIMER DNA;

AGAR DIFFUSION; AMPLICON; ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM DETECTION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BIOASSAY; CONTROLLED STUDY; DNA EXTRACTION; ENTEROCOCCUS AVIUM; ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; FERMENTED PRODUCT; FOOD PRESERVATION; GENE AMPLIFICATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; MOLECULAR CLONING; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENETIC TREE; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; SALMONELLA; SEQUENCE ALIGNMENT; SEQUENCE HOMOLOGY; STREPTOCOCCUS THERMOPHILUS; STRUCTURAL GENE; TRADITIONAL CHINESE FERMENTED FOOD; WEISSELLA; WEISSELLA VIRIDESCENS; YGNGV MOTIF BASED ASSAY; CLASSIFICATION; ENTEROCOCCUS; FOOD CONTROL; GENETIC SCREENING; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIAL SENSITIVITY TEST;

BACTERIOCINS; DNA PRIMERS; DNA, BACTERIAL; ENTEROCOCCUS; FOOD MICROBIOLOGY; GENETIC TESTING; LACTIC ACID; MICROBIAL SENSITIVITY TESTS;

EID: 84897500265     PISSN: 01677012     EISSN: 18728359     Source Type: Journal    
DOI: 10.1016/j.mimet.2014.03.006     Document Type: Article

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