Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species

Luca Settanni; Sara Valmorri; Douwe van Sinderen; Giovanna Suzzi; Antonello Paparella; Aldo Corsetti

doi:10.1128/AEM.72.5.3793-3796.2006

Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus species

Appl Environ Microbiol. 2006 May;72(5):3793-6. doi: 10.1128/AEM.72.5.3793-3796.2006.

Authors

Luca Settanni¹, Sara Valmorri, Douwe van Sinderen, Giovanna Suzzi, Antonello Paparella, Aldo Corsetti

Affiliation

¹ Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare ed Ambientale, Università degli Studi di Teramo, V. C. R. Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy.

Abstract

A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments, which were analyzed by DGGE. DGGE profiles obtained from Lactobacillus type strains acted as standards to analyze lactobacilli from four regional Abruzzo (central Italy) sourdoughs.

Publication types

Evaluation Study
Research Support, Non-U.S. Gov't

MeSH terms

Bread / microbiology*
DNA, Bacterial / analysis
Electrophoresis, Agar Gel / methods
Fermentation
Italy
Lactobacillus / classification*
Lactobacillus / genetics
Lactobacillus / isolation & purification*
Polymerase Chain Reaction / methods*

Substances

DNA, Bacterial