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Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

Permanent URL:
http://handle.nal.usda.gov/10113/15751
Abstract:
DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of L. mesenteroides in sauerkraut fermentations.
Author(s):
Plengvidhya, V. , Breidt, F. Jr. , Fleming, H.P.
Subject(s):
sauerkraut , fermented foods , cabbage , fermentation , cultured product starters , Leuconostoc mesenteroides , lactic acid bacteria , process monitoring , bioprocessing , microbial growth , strains , rapid methods , random amplified polymorphic DNA technique , ribotypes , taxonomy , laboratory techniques
Format:
p. 287-296.
Note:
Includes references
Source:
International journal of food microbiology 2004 June 15, v. 93, no. 3
Language:
English
Year:
2004
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
File:
Download [PDF File]
Rights:
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.