Jany Jean-Luc, Barbier Georges
Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Université Européenne de Bretagne-ESMISAB, Parvis Blaise Pascal, Technopôle de Brest Iroise, Plouzané, France.
Food Microbiol. 2008 Oct;25(7):839-48. doi: 10.1016/j.fm.2008.06.003. Epub 2008 Jun 10.
This review focuses on the culture-independent methods available for the description of both bacterial and fungal communities in cheese. Important steps of the culture-independent strategy, which relies on bulk DNA extraction from cheese and polymerase chain reaction (PCR) amplification of selected sequences, are discussed. We critically evaluate the identification techniques already used for monitoring microbial communities in cheese, including PCR-denaturing gradient gel electrophoresis (PCR-DGGE), PCR-temporal temperature gradient gel electrophoresis (PCR-TTGE) or single-strand conformation polymorphism-PCR (SSCP-PCR) as well as some other techniques that remain to be adapted to the study of cheese communities. Further, our analysis draws attention to the lack of data available on suitable DNA sequences for identifying fungal communities in cheese and proposes some potential DNA targets.
本综述聚焦于可用于描述奶酪中细菌和真菌群落的非培养方法。讨论了非培养策略的重要步骤，该策略依赖于从奶酪中提取总DNA以及对选定序列进行聚合酶链反应（PCR）扩增。我们批判性地评估了已用于监测奶酪中微生物群落的鉴定技术，包括PCR-变性梯度凝胶电泳（PCR-DGGE）、PCR-时间温度梯度凝胶电泳（PCR-TTGE）或单链构象多态性-PCR（SSCP-PCR），以及一些有待适用于奶酪群落研究的其他技术。此外，我们的分析还关注到缺乏用于鉴定奶酪中真菌群落的合适DNA序列数据，并提出了一些潜在的DNA靶点。
