Comparison of the use of rRNA probes and conventional methods in identifying strains of Lactobacillus sake and L. curvatus isolated from meat.
Published 23S rRNA directed probes for the species Lactobacillus sake and L. curvatus were used for rapid identification of lactic acid bacteria (LAB) isolated from meat. Of 96 strains of LAB from pork loin, 23 hybridised with the probe for L. sake and 16 with the probe for L. curvatus. Of 20 LAB strains from bologna, 19 strains hybridised with L. sake. By comparison with conventional biochemical tests, the probes provided a reliable identification.
Nissen
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MATFORSK Norwegian Food Research Institute, AS.
Dainty
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D000818:Animals; D001431:Bacteriological Techniques; D007778:Lactobacillus / Q000302:isolation & purification*; D008460:Meat / Q000382:microbiology*; D009693:Nucleic Acid Hybridization; D015347:RNA Probes; D012338:RNA, Ribosomal, 23S; D013552:Swine
D015347:RNA Probes; D012338:RNA, Ribosomal, 23S