Journal of Microbiology and Biotechnology

  • 제27권10호
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  • Pages.1778-1782
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  • 2017
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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DNA Profiling of Leuconostoc citreum Strains in Fermented Foods by Repetitive Element Polymerase Chain Reaction

  • Kaur, Jasmine (Department of Food Science and Biotechnology, Gachon University) ;
  • Sharma, Anshul (Department of Food Science and Biotechnology, Gachon University) ;
  • Lee, Sulhee (Department of Food Science and Biotechnology, Gachon University) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Gachon University)
  • 투고 : 2017.05.08
  • 심사 : 2017.08.15
  • 발행 : 2017.10.28
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초록

To identify and discriminate the bacterial species at the subspecific level, rep-PCR is a reliable genomic fingerprinting tool. Fourteen strains of bacteria were isolated from different food sources, identified as Leuconostoc citreum using 16S rRNA gene sequencing, and amplified using rep-primers (REP, ERIC, and $(GTG)_5$). Fingerprinting patterns generated bands in the range of 300-6,000 bp with REP, 150-6,000 bp with ERIC, and 200-1,700 bp with $(GTG)_5$ primers. In UPGMA dendrogram analysis, 14 strains were clustered into three clades (I, II, and III) with all the primers, thus differentiating them at the molecular level. The present study revealed the differentiation of L. citreum strains using rep-PCR.

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참고문헌

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