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. 2000 Aug;31(2):129-33.
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

C K Yost  1 , F M Nattress
Affiliations

The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage

C K Yost et al. Lett Appl Microbiol. 2000 Aug.

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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