C. Hertel et al., DIFFERENTIATION OF LACTOBACILLI OCCURRING IN FERMENTED MILK-PRODUCTS BY USING OLIGONUCLEOTIDE PROBES AND ELECTROPHORETIC PROTEIN PROFILES, Systematic and applied microbiology, 16(3), 1993, pp. 463-467
Rapid identification of Lactobacillus species that are used as starter
organisms for fermented milk products was achieved by applying 23S rR
NA-targeted oligonucleotide probes and numerical analysis of gel elect
rophoretic protein profiles. 23S rRNA genes of various lactobacilli we
re partially sequenced and complementary specific oligonucleotide prob
es were synthesised. Species specific probes for Lactobacillus delbrue
ckii, L. helveticus, and L. paracasei and group specific probes for L.
caseil/L. rhamnosus and L. casei/L. paracasei/L. rhamnosus were desig
ned. Moreover, the lactobacilli strains were examined by polyacrylamid
e gelelectrophoresis of sodium dodecylsulphate denatured whole-cell pr
oteins. After numerical comparison of the resulting electrophoretic pr
otein patterns, definite clusters could be determined, correlating wel
l with the different species.