title: Reverse dot blot hybridization: a useful method for the direct identification of lactic acid bacteria in fermented food.
abstract: 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.
authors.affiliation: Lehrstuhl für Mikrobiologie, Technische Universität München, FRG.
authors.forename: M
authors.initials: M
authors.lastname: Ehrmann
authors.forename: W
authors.initials: W
authors.lastname: Ludwig
authors.forename: K H
authors.initials: KH
authors.lastname: Schleifer
mesh_terms: D001483:Base Sequence; D017931:DNA Primers; D015342:DNA Probes; D004275:DNA, Ribosomal / Q000235:genetics; D003611:Dairy Products / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D007773:Lactates / Q000096:biosynthesis; D019344:Lactic Acid; D007778:Lactobacillus / Q000235:genetics / Q000302:isolation & purification*; D017045:Lactococcus / Q000235:genetics / Q000302:isolation & purification*; D008461:Meat Products / Q000382:microbiology; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization / Q000379:methods*; D016133:Polymerase Chain Reaction / Q000379:methods; D012338:RNA, Ribosomal, 23S / Q000235:genetics; D012680:Sensitivity and Specificity; D013291:Streptococcus / Q000235:genetics / Q000302:isolation & purification*
chemical_list: D017931:DNA Primers; D015342:DNA Probes; D004275:DNA, Ribosomal; D007773:Lactates; D012338:RNA, Ribosomal, 23S; D019344:Lactic Acid