Genetic diversity in Swiss cheese starter cultures assessed by pulsed field gel electrophoresis and arbitrarily primed PCR

Jenkins, James E.; Harper, W. J.; Courtney, Polly D.

doi:10.1046/j.1472-765x.2002.01212.x

Cited by 35 publications

(23 citation statements)

References 11 publications

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“…Pulsed-field gel electrophoresis (PFGE) was performed as reported by Jenkins et al (31). Extracted DNAs were digested with XbaI (Invitrogen, Carlsbad, Calif.).…”

Section: Methodsmentioning

confidence: 99%

Genes of Escherichia coli O157:H7 That Are Involved in High-Pressure Resistance

Malone

Chung

Yousef

2006

Appl Environ Microbiol

104

101

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Seventeen Escherichia coli O157:H7 strains were treated with ultrahigh pressure at 500 MPa and 23 ؎ 2°C for 1 min. This treatment inactivated 0.6 to 3.4 log CFU/ml, depending on the strain. The diversity of these strains was confirmed by pulsed-field gel electrophoresis (PFGE) analysis, and there was no apparent association between PFGE banding patterns and pressure resistance. The pressure-resistant strain E. coli O157:H7 EC-88 (0.6-log decrease) and the pressure-sensitive strain ATCC 35150 (3.4-log decrease) were treated with a sublethal pressure (100 MPa for 15 min at 23 ؎ 2°C) and subjected to DNA microarray analysis using an E. coli K-12 antisense gene chip. High pressure affected the transcription of many genes involved in a variety of intracellular mechanisms of EC-88, including the stress response, the thiol-disulfide redox system, Fe-S cluster assembly, and spontaneous mutation. Twenty-four E. coli isogenic pairs with mutations in the genes regulated by the pressure treatment were treated with lethal pressures at 400 MPa and 23 ؎ 2°C for 5 min. The barotolerance of the mutants relative to that of the wild-type strains helped to explain the results obtained by DNA microarray analysis. This study is the first report to demonstrate that the expression of Fe-S cluster assembly proteins and the fumarate nitrate reductase regulator decreases the resistance to pressure, while sigma factor (RpoE), lipoprotein (NlpI), thioredoxin (TrxA), thioredoxin reductase (TrxB), a trehalose synthesis protein (OtsA), and a DNAbinding protein (Dps) promote barotolerance.

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“…Pulsed-field gel electrophoresis (PFGE) was performed as reported by Jenkins et al (31). Extracted DNAs were digested with XbaI (Invitrogen, Carlsbad, Calif.).…”

Section: Methodsmentioning

confidence: 99%

Genes of Escherichia coli O157:H7 That Are Involved in High-Pressure Resistance

Malone

Chung

Yousef

2006

Appl Environ Microbiol

104

101

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“…RAPD‐PCR is one of the most popular typing technique applied to food ecosystems [4,5]. Numerous researchers have reported RAPD‐PCR as a reliable method to distinguish starter and non‐starter species in cheese or monitoring changes in the LAB community during cheese fermentation [6–8].…”

Section: Introductionmentioning

confidence: 99%

Monitoring of the bacterial composition of dairy starter cultures by RAPD-PCR

Giraffa

Rossetti

2004

FEMS Microbiology Letters

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Randomly amplified polymorphic DNA (RAPD)-PCR was used to verify the species composition of commercial dairy starters and to detect possible shifts in strain composition of these cultures. After RAPD-PCR analysis, not all the strains isolated in the years 2001 and 2002 fell within the same dendrogram cluster of the strains isolated in the year 2000 and used as reference strains. Changes in composition of the microbial population and/or voluntary immission of new biotypes with respect to the original strain formulation had occurred in the starters. The microbial composition of modern dairy starters represents a key point because the complex relationships among microorganisms can easily be altered. Little variations in the microbial composition could have unexpected effects on cheese quality.

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“…In addition, new methods of analysis have been utilized to get a better understanding of the factors affecting Swiss cheese quality. It is quite clear that there are differences caused by different strains of starter cultures, the factory producing the cheese, and cheese-processing factors ( Jenkins et al 2002, Kocaoglu-Vurma et al 2008.…”

Section: The Swiss Cheese Consortiummentioning

confidence: 99%

A Promise Kept

Harper

2010

Annu. Rev. Food Sci. Technol.

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This article is largely biographical and relates to my experiences of the past 67 years in research and teaching, both of equal importance in my life. I was fortunate to start at the beginning of the development of instrumental methods of analysis and have eagerly embraced each new methodology as it became available. This paper is dedicated to all those students and colleagues who taught me much and whose efforts are mainly responsible for what has been accomplished in our work with food science and technology. The research focused primarily on trying to find out the "why" behind the problems that food, and especially the dairy products area, encountered over the past 65 years. The teaching has tried to foster thinking and problem solving.

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Genetic diversity in Swiss cheese starter cultures assessed by pulsed field gel electrophoresis and arbitrarily primed PCR

Cited by 35 publications

References 11 publications

Genes of Escherichia coli O157:H7 That Are Involved in High-Pressure Resistance

Genes of Escherichia coli O157:H7 That Are Involved in High-Pressure Resistance

Monitoring of the bacterial composition of dairy starter cultures by RAPD-PCR

A Promise Kept

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