Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 232, Issue -, Pages 90-94Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2016.06.002
Keywords
Lactobacillus brevis; Microbial food quality; Sourdough; Species identification; Lactic acid bacteria
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Funding
- Italian Ministry of University and Research [L.297 DM 593/2000]
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A simple and specific method for the rapid detection and identification of Lactobacillus brevis was developed. A fAFLP (Fluorescent Amplified Fragment Length Polymorphisms) marker for L. brevis was used to design oligonucleotide primers for a species-specific PCR assay, targeting a 125 bp fragment of the gene encoding the aldo/keto reductase of the diketogulonate-reductase family of L. brevis. This assay resulted in 100% inclusivity and exclusivity of assignment of strains to the species L. brevis. The analytical specificity of this assay was successfully tested to identify L. brevis isolates from sourdoughs. (C) 2016 Elsevier B.V. All rights reserved.
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