Typing of Staphylococcus strains by Random Amplified Polymorphic DNA Analysis (RAPD) and by Pulsed Field Gel Electrophoresis (PFGE)

被引：0

作者：

Bannari, S

LarpentGourgaud, M

Sirami, J

Michaux, O

Larpent, JP

机构：

来源：

FLEISCHWIRTSCHAFT | 1997年 / 77卷 / 11期

关键词：

techniques of identification; Random-Amplified-Polymorphic-DNA-(RAPD)-Analysis; Pulsed Field-Gel Electrophoresis (PFGE); aromatic potential;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To select potentially aromatic strains of Micrococcaceae, a collection of 16 staphylococci strains (mainly S. xylosus), isolated from french sausages with a high aromatic potential was typed in accordance to their genomes. Two different techniques were used: The RAPD (Random Amplified Polymorphic DNA) and the PFGE (Pulsed Field Gel Electrophoresis) combined with rare cutting endonucleases. In both cases, ten genotypes were obtained. However, a better typing was allowed by the PFGE. This method was chose to achieve the implantation control process of ten strains having a unique profile in dry sausage making.

引用

页码：1036 / 1038

页数：3

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