Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

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• 作者：Cristiana Garofalo^a ; Elena Bancalari^b ; Vesna Milanović^a ; ^{v.milanovic@univpm.it} ; Federica Cardinali^a ; Andrea Osimani^a ; Maria Luisa Savo Sardaro^b ; Benedetta Bottari^b ; Valentina Bernini^b ; Lucia Aquilanti^a ; Francesca Clementi^a ; Erasmo Neviani^b ; Monica Gatti^b
• 关键词：Bacterial microbiota ; PCR-DGGE ; LH-PCR ; Fermented and unfermented foods ; DNA ; RNA
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：2 February 2017
• 年：2017
• 卷：242
• 期：Complete
• 页码：24-36
• 全文大小：812 K
• 卷排序：242

文摘

Bacterial microbiota in food was explored by LH-PCR, PCR-DGGE and viable counts. The total microbial DNA and RNA were extracted directly from foods. Only partial overlapping of bacteria was found using LH-PCR and PCR-DGGE. A higher sensitivity of LH-PCR relative to PCR-DGGE can be hypothesized. The LH-PCR database needs to be expanded.