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

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.