rpoB gene: a target for identification of LAB cocci by PCR-DGGE and melting curves analyses in real time PCR

Journal of Microbiological Methods
Vincent RenoufAline Lonvaud-Funel

Abstract

Lactic acid bacteria (LAB) are essential in the quality of many fermented beverages like beer, cider and wine. In the two later cases, they convert malic acid into lactic acid during the malolactic fermentation. After fermentation, microbial stabilization is needed to prevent the development of spoilage bacteria species. Among them, cocci lead to different alterations: Pediococcus sp., and some strains of Leuconostoc mesenteroides and Oenococcus oeni can produce exopolysaccharides which modify wine viscosity and lead to ropiness. They also can produce acetic acid, biogenic amine, ethyl carbamate and volatile phenols. Therefore detection and identification are crucial. Results of phenotypic tests and DNA-DNA probes are not accurate enough. 16S RNA gene which is currently used for bacterial species identification presents intraspecies heterogeneity. The rpoB gene is an alternative to this limitation. However previous PCR targeting partial sequence of rpoB gene could not delimit cocci species. Therefore we compared the rpoB gene sequence of the six main cocci species found in fermented beverages: P. damnosus, P. dextrinicus, P. parvulus, P. pentosaceus, L. mesenteroides and O. oeni. The most discriminating partial sequence of the ...Continue Reading

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Citations

Jan 20, 2007·Applied Microbiology and Biotechnology·Vincent RenoufAline Lonvaud-Funel
May 21, 2013·Applied Microbiology and Biotechnology·Lucía González-ArenzanaIsabel López-Alfaro
Jan 8, 2013·International Journal of Food Microbiology·Benedetta BottariNelson Marmiroli
Feb 17, 2007·Journal of Microbiological Methods·Olivier ClaisseAline Lonvaud-Funel
May 30, 2017·Frontiers in Microbiology·Horatio H MorganMathabatha E Setati

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