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dc.contributor.author
Fontana, Cecilia Alejandra
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dc.contributor.author
Vignolo, Graciela Margarita
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dc.contributor.author
Cocconcelli, Pier Sandro
dc.date.available
2018-08-24T21:33:10Z
dc.date.issued
2005-12
dc.identifier.citation
Fontana, Cecilia Alejandra; Vignolo, Graciela Margarita; Cocconcelli, Pier Sandro; PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages; Elsevier Science; Journal of Microbiological Methods; 63; 3; 12-2005; 254-263
dc.identifier.issn
0167-7012
dc.identifier.uri
http://hdl.handle.net/11336/57111
dc.description.abstract
Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacterial communities developed in two artisanal Argentinean fermented sausages. Bacterial universal primers frequently used in PCR-denaturing gradient gel electrophoresis (DGGE) were evaluated. Lactic acid bacteria (LAB) and staphylococci species isolated from Tucumán sausages were used to determine the experimental conditions for PCR amplification and DGGE differentiation. Total microbial DNA extracted directly from both fermented sausages was subjected to DGGE analysis. PCR-DGGE results were different for each set of primers used. Primers Bact-0124f(GC)-Uni-0515r and V1f(GC)-V1r showed to be efficient to differentiate LAB and Staphylococcus cultures while the set V3f(GC)-Uni-0515r allowed to demonstrate the succession of different Lactobacillus and Staphylococcus species during ripening process. An intense band corresponding to Lactobacillus sakei was observed to be present in both samples. Staphylococcus saprophyticus was only observed in Tucumán sausage while a band identified as Brochothrix thermophacta was detected in Córdoba sausage. PCR-DGGE analysis of different 16S rDNA amplicons was able to discriminate between LAB and Gram-positive, coagulase-negative cocci, resulting an effective tool to establish the microbiota developed in artisanal dry sausages.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
16s Ribosomal Dna
dc.subject
Denaturing Gradient Gel Electrophoresis
dc.subject
Dry Sausages
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-21T14:06:09Z
dc.identifier.eissn
1872-8359
dc.journal.volume
63
dc.journal.number
3
dc.journal.pagination
254-263
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Fontana, Cecilia Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Università Cattolica del Sacro Cuore; Italia
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; Italia
dc.journal.title
Journal of Microbiological Methods
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.mimet.2005.03.010
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0167701205001016
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