PCR-DGGE

Moura A, Tacao M, Henriques I et al (2009) Characterization of bacterial diversity in two aerated lagoons of a waste water treatment plant using PCR-DGGE analysis. Microbiol Res 164(5) 560-569... 

Ercolini, D. (2004). PCR-DGGE fingerprinting novel strategies for detection of microbes in food. J. Microbiol. Meth, 56, 297-314. 

Renouf, V., Claisse, O., Miot-Sertier, C, Lonvaud-Funel, A. (2006). LAB evolution during winemaking use of the rpoB gene as target for PCR-DGGE analysis. Food Microbiol., 23,136-145. 

Spano, G., Lonvaud Funel A., Claisse, O., Massa, S. (2007). In vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in red wine. Curr. Microbiol, 54, 9-13. 

Kozdroj, J. and van Elsas, J.D. (2001) Structural diversity of microbial communities in arable soils of a heavily industrialised area determined by PCR-DGGE fingerprinting and FAME profiling. Applied Soil Ecology, 17, 31-42. 

Keywords Bacillus cereus Bacillus thuringiensis food PCR DGGE/TTGE RE... 

PCR-DGGE/TTGE Specific/unspecific amplicon Species/strain identification... 

RT)-PCR-DGGE and Give a reliable broad-spectrum Unable to determine the... 

As reported in Section 7.3.1, PCR-DGGE has been widely used in food microbiology, and the diversity and dynamics of microbial populations during the manufacturing and ripening of different products have been profiled by means of DNA-based experiments. Reverse transcription (RT)-PCR-DGGE has also been performed, but to a lesser extent, to obtain a picture of the species that are metabolically active at particular sampling instants. 

Recently, Dolci et al. (2013) investigated Fontina PDO cheese surface nucrobiota complexity at both DNA and RNA levels. A detailed picture of the microbiota was observed when rRNA was targeted, and bacterial species that were not highlighted by means of the DNA analysis were detected. Thus, these authors suggest that RT-PCR-DGGE should be considered a better tool to profile microbial populations, and that the rRNA molecule is a worthwhile target for a better and more complete understanding of the microbial communities in food ecosystems. 

Albano, H., Henriques, I., Correia, A., Hogg, T., Teixeira, P. (2008). Characterization of microbial population of Alheira (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods. Journal of Applied Microbiology, 105(6), 2187-2194. 

Belen Florez, A., Mayo, B. (2006). Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. International Journal of Food Microbiology, IIO, 165-171. 

Bonetta, S., Bonetta, S., Carraro, E., Rantsiou, K., Cocolin, L. (2008). Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE. Food Microbiology, 25,786-792. 

Dolci, P., Zenato, S., Pramotton, R., Barmaz, A., Alessandria, V., Rantsiou, K., et al. (2013). Cheese surface microbiota complexity RT-PCR-DGGE, a tool for a detailed picture International Journal of Food Microbiology, 162, 8-12. 

Fontana, C., Vignolo, G., Cocconcelli, P S. (2005). PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages. Journal of Microbiological Methods, 63, 254-263. 

Randazzo, C. L., Ribbera, A., Pitino, L, Romeo, F. V., Caggia, C. (2012). Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiology, 32, 87-96. 

Randazzo, C. L., Vaughan, E. E., Caggia, C. (2006). Artisanal and experimental Pecorino Siciliano cheese microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses. International Journal of Food Microbiology, 109(1-2), 1-8. 

Rantsiou, K., Comi, G., Cocolin, L. (2004). The rpoB gene as a target for PCR-DGGE analysis to follow lactic acid bacterial population d5mamics during food fermentations. Food Microbiology, 21, 481 87. 

An, C., Takahashi, C., Kimura, B., Kuda, T., (2010). Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-rmre-zushi and iwas hi-nukazuke. Journal of the Science of Food and Agriculture, 90,1796-1801. 

Kim, T. W., Lee, J. H., Park, M. H., Kim, H. Y. (2010). Analysis of bacterial and fungal communities in Japanese- and Chinese-fermented soybean pastes using nested PCR-DGGE. Current Microbiology, 60, 315-320. 

Yan, Y, Wolkers-Rooijackers, J., Nout, M. J. R., Han, B. (2013). Microbial diversity and dynamics of microbial communities during back-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning. World Journal of Microbiology and Biotechnology, 29, 1969-1974. 

Zwielehner J, Liszt K, Handschur M, Lassl C, Lapin A, Haslberger AG. Combined PCR-DGGE fingerprinting and quantitative-PCR indicates shifts in fecal population sizes and diversity of Bacteroides, bifidobacteria and Clostridium cluster IV in institutionalized elderly. 

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