Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation
DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patter...
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| Veröffentlicht in: | International journal of food microbiology 2004-06, Vol.93 (3), p.287-296 |
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| creator | Plengvidhya, V Breidt, F Fleming, H.P |
| description | DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of
Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of
L.
mesenteroides in sauerkraut fermentations. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2003.11.010 |
| format | Article |
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Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of
L.
mesenteroides in sauerkraut fermentations.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2003.11.010</identifier><identifier>PMID: 15163585</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; bioprocessing ; Brassica - microbiology ; cabbage ; cultured product starters ; DNA Fingerprinting ; DNA, Bacterial - analysis ; DNA, Intergenic - analysis ; Electrophoresis, Gel, Pulsed-Field ; Fermentation ; fermented foods ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Gene Amplification ; laboratory techniques ; Lactic acid bacteria ; Leuconostoc - genetics ; Leuconostoc - isolation & purification ; Leuconostoc mesenteroides ; microbial growth ; process monitoring ; random amplified polymorphic DNA technique ; random amplified polymorphic DNA technique (RAPD-PCR) ; Random Amplified Polymorphic DNA Technique - methods ; RAPD ; rapid methods ; ribotypes ; Sauerkraut ; Starter cultures ; strain-specific identification ; strains ; taxonomy</subject><ispartof>International journal of food microbiology, 2004-06, Vol.93 (3), p.287-296</ispartof><rights>2003 Elsevier B.V.</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c524t-22c5bde1e3a2ea11ecbee521e7ea12de1030a307745b02f284b90b421d61a0d83</citedby><cites>FETCH-LOGICAL-c524t-22c5bde1e3a2ea11ecbee521e7ea12de1030a307745b02f284b90b421d61a0d83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160503006135$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15803050$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15163585$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Plengvidhya, V</creatorcontrib><creatorcontrib>Breidt, F</creatorcontrib><creatorcontrib>Fleming, H.P</creatorcontrib><title>Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of
Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of
L.
mesenteroides in sauerkraut fermentations.</description><subject>Biological and medical sciences</subject><subject>bioprocessing</subject><subject>Brassica - microbiology</subject><subject>cabbage</subject><subject>cultured product starters</subject><subject>DNA Fingerprinting</subject><subject>DNA, Bacterial - analysis</subject><subject>DNA, Intergenic - analysis</subject><subject>Electrophoresis, Gel, Pulsed-Field</subject><subject>Fermentation</subject><subject>fermented foods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gene Amplification</subject><subject>laboratory techniques</subject><subject>Lactic acid bacteria</subject><subject>Leuconostoc - genetics</subject><subject>Leuconostoc - isolation & purification</subject><subject>Leuconostoc mesenteroides</subject><subject>microbial growth</subject><subject>process monitoring</subject><subject>random amplified polymorphic DNA technique</subject><subject>random amplified polymorphic DNA technique (RAPD-PCR)</subject><subject>Random Amplified Polymorphic DNA Technique - methods</subject><subject>RAPD</subject><subject>rapid methods</subject><subject>ribotypes</subject><subject>Sauerkraut</subject><subject>Starter cultures</subject><subject>strain-specific identification</subject><subject>strains</subject><subject>taxonomy</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkE1v1DAQhi0EotvCXwBzoLcsM3acj2O1fEqVqAp7thxn0npJ4mI7IP49jnYleuRk2fPMzOuHsTcIWwSs3h227jB430_OBr8VAHKLuAWEJ2yDTd0WsqzgKdtktimwAnXGzmM8AICSEp6zM1RYSdWoDTP7SNwP_Pbq5n1xs7vlJnLDJ0r3vufJ88GPo__N0z3xh-DvAsW44jGZkChwu4xpyY_czTyahcKPYJbEBwoTzckk5-cX7NlgxkgvT-cF23_88H33ubj--unL7uq6sEqUqRDCqq4nJGkEGUSyHZESSHW-iVwACUZCXZeqAzGIpuxa6EqBfYUG-kZesMvj3Jzz50Ix6clFS-NoZvJL1Fi3dSXaFWyPYJYXY6BBPwQ3mfBHI-jVrz7oR3716lcj6uw39746LVm6ifp_nSehGXh7Aky0ZhyCma2Lj7gm_0Otg14fucF4be5CZvbfBKAEaGXVVGUmdkeCsrRfjoKO1tFsqXeBbNK9d_8R-C9uBKht</recordid><startdate>20040615</startdate><enddate>20040615</enddate><creator>Plengvidhya, V</creator><creator>Breidt, F</creator><creator>Fleming, H.P</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20040615</creationdate><title>Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation</title><author>Plengvidhya, V ; Breidt, F ; Fleming, H.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c524t-22c5bde1e3a2ea11ecbee521e7ea12de1030a307745b02f284b90b421d61a0d83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>bioprocessing</topic><topic>Brassica - microbiology</topic><topic>cabbage</topic><topic>cultured product starters</topic><topic>DNA Fingerprinting</topic><topic>DNA, Bacterial - analysis</topic><topic>DNA, Intergenic - analysis</topic><topic>Electrophoresis, Gel, Pulsed-Field</topic><topic>Fermentation</topic><topic>fermented foods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gene Amplification</topic><topic>laboratory techniques</topic><topic>Lactic acid bacteria</topic><topic>Leuconostoc - genetics</topic><topic>Leuconostoc - isolation & purification</topic><topic>Leuconostoc mesenteroides</topic><topic>microbial growth</topic><topic>process monitoring</topic><topic>random amplified polymorphic DNA technique</topic><topic>random amplified polymorphic DNA technique (RAPD-PCR)</topic><topic>Random Amplified Polymorphic DNA Technique - methods</topic><topic>RAPD</topic><topic>rapid methods</topic><topic>ribotypes</topic><topic>Sauerkraut</topic><topic>Starter cultures</topic><topic>strain-specific identification</topic><topic>strains</topic><topic>taxonomy</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Plengvidhya, V</creatorcontrib><creatorcontrib>Breidt, F</creatorcontrib><creatorcontrib>Fleming, H.P</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Plengvidhya, V</au><au>Breidt, F</au><au>Fleming, H.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2004-06-15</date><risdate>2004</risdate><volume>93</volume><issue>3</issue><spage>287</spage><epage>296</epage><pages>287-296</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of
Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of
L.
mesenteroides in sauerkraut fermentations.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>15163585</pmid><doi>10.1016/j.ijfoodmicro.2003.11.010</doi><tpages>10</tpages></addata></record> |
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| subjects | Biological and medical sciences bioprocessing Brassica - microbiology cabbage cultured product starters DNA Fingerprinting DNA, Bacterial - analysis DNA, Intergenic - analysis Electrophoresis, Gel, Pulsed-Field Fermentation fermented foods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Gene Amplification laboratory techniques Lactic acid bacteria Leuconostoc - genetics Leuconostoc - isolation & purification Leuconostoc mesenteroides microbial growth process monitoring random amplified polymorphic DNA technique random amplified polymorphic DNA technique (RAPD-PCR) Random Amplified Polymorphic DNA Technique - methods RAPD rapid methods ribotypes Sauerkraut Starter cultures strain-specific identification strains taxonomy |
| title | Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation |
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