DIVAPRA, University of Turin, Grugliasco, Italy.
Int J Food Microbiol. 2013 Mar 1;162(1):8-12. doi: 10.1016/j.ijfoodmicro.2012.12.009. Epub 2012 Dec 28.
In this work, a culture-independent approach, based on PCR-DGGE and RT-PCR-DGGE, has been used to study the succession of bacterial communities that are encountered in Fontina PDO cheese. As already found for other smear ripened cheeses, it appeared that coryneform bacteria were actively present and could therefore be considered determinant in rind formation. DGGE profiles, especially at the RNA level, have shown the presence of Brevibacterium, Corynebacterium and Arthrobacter genera. RT-PCR-DGGE gels have lead to a richer band profile than the one obtained on the basis of DNA analysis, thus indicating that RNA analysis can highlight bacterial species that DNA analysis is not able to show. Thus, the biodiversity of the Fontina PDO surface has been described better by means of RT-PCR-DGGE, and RNA molecules should be considered a more informative target than DNA.
在这项工作中，采用了一种基于 PCR-DGGE 和 RT-PCR-DGGE 的非培养方法来研究 Fontina PDO 奶酪中细菌群落的演替。与其他涂抹成熟奶酪的研究结果一样，发现棒状杆菌属细菌的存在非常活跃，因此可以被认为是干酪皮形成的决定因素。DGGE 图谱，特别是在 RNA 水平上，显示了短杆菌属、棒状杆菌属和节杆菌属的存在。RT-PCR-DGGE 凝胶比基于 DNA 分析获得的凝胶条带谱更丰富，这表明 RNA 分析可以突出 DNA 分析无法显示的细菌种类。因此，通过 RT-PCR-DGGE 更好地描述了 Fontina PDO 表面的生物多样性，并且 RNA 分子应该被认为是比 DNA 更具信息量的靶标。
