The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage.
A rapid, systematic and reliable approach for identifying lactic acid bacteria associated with meat was developed, allowing for detection of Carnobacterium spp., Lactobacillus curvatus, Lact. sakei and Leuconostoc spp. Polymerase chain reaction primers specific for Carnobacterium and Leuconostoc were created from 16S rRNA oligonucleotide probes and used in combination with species-specific primers for the 16S/23S rRNA spacer region of Lact. curvatus and Lact. sakei in multiplex PCR reactions. The method was used successfully to characterize lactic acid bacteria isolated from a vacuum-packaged pork loin stored at 2 degrees C. Seventy isolates were selected for identification and 52 were determined to be Lact. sakei, while the remaining 18 isolates were identified as Leuconostoc spp.
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Agriculture and Agri-Food Canada, Lacombe Research Centre, Alberta, Canada. yostc@em.agr.ca
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D000818:Animals; D005511:Food Handling; D005516:Food Microbiology; D007777:Lactobacillaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification; D007934:Leuconostoc / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008460:Meat / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013552:Swine; D014618:Vacuum
D012336:RNA, Ribosomal, 16S