Ehrmann M, Ludwig W, Schleifer K H
Lehrstuhl für Mikrobiologie, Technische Universität München, FRG.
FEMS Microbiol Lett. 1994 Apr 1;117(2):143-9. doi: 10.1111/j.1574-6968.1994.tb06756.x.
A rapid method for a reliable and simultaneous identification of different lactic acid bacteria in fermented food has been developed. Various 16S and 23S rRNA-targeted, species-specific oligonucleotides were applied as capture probes in a non-radioactive reverse dot blot hybridization. A simple and fast DNA extraction method in combination with in vitro amplification of rRNA gene fragments enables the direct detection of typical starter organisms without any preceding enrichment or cultivation steps. Various lactic acid bacteria occurring in cheese, yogurt, sausages, sauerkraut and sourdough could be identified at the species level within 1 day.
已开发出一种快速方法，可用于可靠且同时鉴定发酵食品中的不同乳酸菌。各种靶向16S和23S rRNA的物种特异性寡核苷酸被用作非放射性反向斑点杂交中的捕获探针。一种简单快速的DNA提取方法与rRNA基因片段的体外扩增相结合，无需任何预先富集或培养步骤即可直接检测典型的发酵剂微生物。奶酪、酸奶、香肠、酸菜和酸面团中出现的各种乳酸菌可在1天内鉴定到种水平。
