Plengvidhya V, Breidt F, Fleming H P
U.S. Department of Agriculture, Agricultural Research Service, NC State University, Raleigh, NC 27695-7624, USA.
Int J Food Microbiol. 2004 Jun 15;93(3):287-96. doi: 10.1016/j.ijfoodmicro.2003.11.010.
DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of L. mesenteroides in sauerkraut fermentations.
采用DNA指纹识别方法跟踪实验室酸菜发酵（1.2升和13升）中未标记的起始培养物的进展情况。随机引物PCR（RAPD-PCR）用于嗜渗明串珠菌培养物的菌株特异性鉴定。使用基因标记和未标记的培养物对发酵分离物和起始培养物的RAPD条带模式进行了比较分析。虽然观察到RAPD模式存在一些差异，但结果表明，在发酵开始后的5天内，起始培养物在早期异型发酵阶段主导了发酵过程。标记和未标记起始培养物的结果通过基因间转录间隔区（ITS）-PCR得到证实，菌株鉴定通过脉冲场凝胶电泳（PFGE）模式得到证实。结果证明了RAPD在跟踪酸菜发酵中嗜渗明串珠菌未标记起始培养物进展方面的实用性。
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