caa a22 4500 465823114 CHVBK 20180323112141.0 cr unu---uuuuu 170327e19901201xx s 000 0 eng 10.1007/BF00170062 doi (NATIONALLICENCE)springer-10.1007/BF00170062 DNA fingerprinting of lactococci and streptococci used in dairy fermentations [Elektronische Daten] [Mary Ramos, Susan Harlander] Summary: A DNA fingerprinting procedure was developed for strains of Lactococcus lactis subsps. lactis and cremoris, biovar. diacetylactis, and Streptococcus salivarius subsp. thermophilus, used in dairy fermentations. Total cellular DNA was extracted and digested with restriction endonucleases, HindIII or HaeIII, followed by separation of the fragments using agarose gel electrophoresis. L. lactis C2 was used as a representative strain for examining the effect of growth phase and cell concentration, cell washing conditions prior to lysis, type and concentration of the enzyme used to digest the cell wall, composition of the lysis buffer, and gel electrophoresis conditions. Following optimization of the fingerprinting procedure, electrophoretic migration of fragments from 23 strains produced reproducible gel patterns. L. lactis subsp. lactis strains ML3 and C2 appeared to be identical when restrricted with either Hind III or HaeIII. Similarly, S. salivarius subsp. thermophilus strains 19987 and 19258, and L. lactis subsp. cremoris strains 134 and C3, appeared to have identical DNA fingerprints following digestion with HindIII. To determine the usefulness of this technique for monitoring population changes during fermentation, various ratios of two closely related strains were inoculated into milk and allowed to grow for 16 h at 32° C. The initial inoculum ratios were determined by standard plate counts, and the final ratio was deterimined by DNA fingerprinting. DNA fingerprinting will be useful in the identification, characterization, and comparison of food fermentation microorganisms. Springer-Verlag, 1990 Ramos Mary Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 55108, St. Paul, MN, USA aut Harlander Susan Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 55108, St. Paul, MN, USA aut Applied Microbiology and Biotechnology Springer-Verlag 34/3(1990-12-01), 368-374 0175-7598 34:3<368 1990 34 253 https://doi.org/10.1007/BF00170062 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF00170062 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ramos Mary Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 55108, St. Paul, MN, USA aut NATIONALLICENCE 700 1- Harlander Susan Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 55108, St. Paul, MN, USA aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer-Verlag 34/3(1990-12-01), 368-374 0175-7598 34:3<368 1990 34 253 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer