Cocolin L, Manzano M, Aggio D, Cantoni C, Comi G
Dipartimento Scienze degli Alimenti, Facoltà di Agraria, Università degli studi di Udine, via Marangoni 97, 33100, Udine, Italy.
Meat Sci. 2001 May;58(1):59-64. doi: 10.1016/s0309-1740(00)00131-5.
A new molecular method consisting of polymerase chain reaction (PCR) amplification and denaturing gradient gel electrophoresis (DGGE) of a small fragment from the 16S rRNA gene identified the Micrococcaceae strains isolated from natural fermented Italian sausages. Lactic acid bacteria, total aerobic mesophilic flora, Enterobacteriaceae and faecal enterococci were also monitored. Micrococcaceaea control strains from international collections were used to optimise the method and 90 strains, isolated from fermented sausages, were identified by biochemical tests and PCR-DGGE. No differences were observed between the methods used. The results reported in this paper prove that Staphylococcus xylosus is the main bacterium involved in fermented sausage production, representing, from the tenth day of ripening, the only Micrococcaceaea species isolated.
一种新的分子方法，该方法由聚合酶链式反应（PCR）扩增和16S rRNA基因小片段的变性梯度凝胶电泳（DGGE）组成，用于鉴定从意大利天然发酵香肠中分离出的微球菌科菌株。同时还监测了乳酸菌、总需氧嗜温菌、肠杆菌科和粪肠球菌。使用来自国际菌种保藏中心的微球菌科对照菌株优化该方法，并通过生化试验和PCR-DGGE对从发酵香肠中分离出的90株菌株进行鉴定。未观察到所用方法之间的差异。本文报道的结果证明，木糖葡萄球菌是参与发酵香肠生产的主要细菌，从成熟第10天起，它是唯一分离出的微球菌科菌种。
