Department of Viticulture & Enology, University of California, One Shields Ave., Davis, CA 95616-8749, USA.
Food Microbiol. 2012 Aug;31(1):126-32. doi: 10.1016/j.fm.2012.02.007. Epub 2012 Feb 21.
Lactic acid bacteria (LAB) are an important group of bacteria in beer and wine fermentations both as beneficial organisms and as spoilage agents. However, sensitive, rapid, culture-independent methods for identification and community analyses of LAB in mixed-culture fermentations are limited. We developed a terminal restriction fragment length polymorphism (TRFLP)-based assay for the detection and identification of lactic acid bacteria and Bacilli during wine, beer, and food fermentations. This technique can sensitively discriminate most species of Lactobacillales, and most genera of Bacillales, in mixed culture, as indicated by both bioinformatic predictions and empirical observations. This method was tested on a range of beer and wine fermentations containing mixed LAB communities, demonstrating the efficacy of this technique for discriminating LAB in mixed culture.
乳酸菌（LAB）是啤酒和葡萄酒发酵中重要的细菌群体，既是有益的生物，也是腐败的原因。然而，在混合培养发酵中，用于 LAB 鉴定和群落分析的灵敏、快速、不依赖培养的方法是有限的。我们开发了一种基于末端限制性片段长度多态性（TRFLP）的检测方法，用于检测和鉴定葡萄酒、啤酒和食品发酵过程中的乳酸菌和芽孢杆菌。该技术可以灵敏地区分混合培养物中的大多数乳杆菌目物种和大多数芽孢杆菌目属，这一点既可以通过生物信息学预测，也可以通过经验观察得到证实。该方法在一系列含有混合 LAB 群落的啤酒和葡萄酒发酵中进行了测试，证明了该技术在混合培养中区分 LAB 的有效性。
