The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage
- PMID: 10972714
- DOI: 10.1046/j.1365-2672.2000.00776.x
The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage
Erratum in
- Lett Appl Microbiol 2001 May;32(5):368
Abstract
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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