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
收藏
页码：1036 / 1038
页数：3
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