This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Ogier, J.-C.
Right arrow Articles by Delacroix-Buchet, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Ogier, J.-C.
Right arrow Articles by Delacroix-Buchet, A.
Agricola
Right arrow Articles by Ogier, J.-C.
Right arrow Articles by Delacroix-Buchet, A.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, August 2002, p. 3691-3701, Vol. 68, No. 8
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.8.3691-3701.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis

Jean-Claude Ogier,1* Olivier Son,1 Alexandra Gruss,1 Patrick Tailliez,2 and Agnes Delacroix-Buchet1

Institut National de la Recherche Agronomique, Unité de Recherches Laitières et Génétique Appliquée,1 Institut National de la Recherche Agronomique, Unité d'Ecologie et de Physiologie du Tube Digestif, Jouy-en-Josas, France2

Received 19 November 2001/ Accepted 29 April 2002

Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bacteria that constitute the cheese ecosystem is essential for understanding their individual contributions to cheese production. We used temporal temperature gradient gel electrophoresis (TTGE) to identify different bacterial species present in several dairy products, including members of the genera Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus, and Staphylococcus. The TTGE technique is based on electrophoretic separation of 16S ribosomal DNA (rDNA) fragments by using a temperature gradient. It was optimized to reveal differences in the 16S rDNA V3 regions of bacteria with low-G+C-content genomes. Using multiple control strains, we first set up a species database in which each species (or group of species) was characterized by a specific TTGE fingerprint. TTGE was then applied to controlled dairy ecosystems with defined compositions, including liquid (starter), semisolid (home-made fermented milk), and solid (miniature cheese models) matrices. Finally, the potential of TTGE to describe the bacterial microflora of unknown ecosystems was tested with various commercial dairy products. Subspecies, species, or groups of species of lactic acid bacteria were distinguished in dairy samples. In conclusion, TTGE was shown to distinguish bacterial species in vitro, as well as in both liquid and solid dairy products.

* Corresponding author. Mailing address: Unité de Recherches Laitières et Génétique Appliquée, Institut National de la Recherche Agronomique, Domaine de Vilvert, 78352 Jouy-en-Josas, France. Phone: (31)1.34.65.20.92. Fax: (31)1.34.65.20.65. E-mail: ogier{at}jouy.inra.fr.

Applied and Environmental Microbiology, August 2002, p. 3691-3701, Vol. 68, No. 8
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.8.3691-3701.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Julien, M.-C., Dion, P., Lafreniere, C., Antoun, H., Drouin, P. (2008). Sources of Clostridia in Raw Milk on Farms. Appl. Environ. Microbiol. 74: 6348-6357 [Abstract] [Full Text]  
  • Martin-Platero, A. M., Valdivia, E., Maqueda, M., Martin-Sanchez, I., Martinez-Bueno, M. (2008). Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods. Appl. Environ. Microbiol. 74: 5662-5673 [Abstract] [Full Text]  
  • Monnet, C., Ulve, V., Sarthou, A.-S., Irlinger, F. (2008). Extraction of RNA from Cheese without Prior Separation of Microbial Cells. Appl. Environ. Microbiol. 74: 5724-5730 [Abstract] [Full Text]  
  • Licitra, G., Ogier, J. C., Parayre, S., Pediliggieri, C., Carnemolla, T. M., Falentin, H., Madec, M. N., Carpino, S., Lortal, S. (2007). Variability of Bacterial Biofilms of the "Tina" Wood Vats Used in the Ragusano Cheese-Making Process. Appl. Environ. Microbiol. 73: 6980-6987 [Abstract] [Full Text]  
  • Cogan, T. M., Beresford, T. P., Steele, J., Broadbent, J., Shah, N. P., Ustunol, Z. (2007). Invited Review: Advances in Starter Cultures and Cultured Foods. J DAIRY SCI 90: 4005-4021 [Abstract] [Full Text]  
  • Delbes, C., Ali-Mandjee, L., Montel, M.-C. (2007). Monitoring Bacterial Communities in Raw Milk and Cheese by Culture-Dependent and -Independent 16S rRNA Gene-Based Analyses. Appl. Environ. Microbiol. 73: 1882-1891 [Abstract] [Full Text]  
  • Fernandez, M., del Rio, B., Linares, D. M., Martin, M. C., Alvarez, M. A. (2006). Real-time polymerase chain reaction for quantitative detection of histamine-producing bacteria: use in cheese production.. J DAIRY SCI 89: 3763-3769 [Abstract] [Full Text]  
  • Martin-Platero, A. M., Valdivia, E., Ruiz-Rodriguez, M., Soler, J. J., Martin-Vivaldi, M., Maqueda, M., Martinez-Bueno, M. (2006). Characterization of Antimicrobial Substances Produced by Enterococcus faecalis MRR 10-3, Isolated from the Uropygial Gland of the Hoopoe (Upupa epops).. Appl. Environ. Microbiol. 72: 4245-4249 [Abstract] [Full Text]  
  • Perez Pulido, R., Ben Omar, N., Abriouel, H., Lucas Lopez, R., Martinez Canamero, M., Galvez, A. (2005). Microbiological Study of Lactic Acid Fermentation of Caper Berries by Molecular and Culture-Dependent Methods. Appl. Environ. Microbiol. 71: 7872-7879 [Abstract] [Full Text]  
  • De La Cochetiere, M. F., Durand, T., Lepage, P., Bourreille, A., Galmiche, J. P., Dore, J. (2005). Resilience of the Dominant Human Fecal Microbiota upon Short-Course Antibiotic Challenge. J. Clin. Microbiol. 43: 5588-5592 [Abstract] [Full Text]  
  • Rochat, T., Gratadoux, J.-J., Corthier, G., Coqueran, B., Nader-Macias, M.-E., Gruss, A., Langella, P. (2005). Lactococcus lactis SpOx Spontaneous Mutants: a Family of Oxidative-Stress-Resistant Dairy Strains. Appl. Environ. Microbiol. 71: 2782-2788 [Abstract] [Full Text]  
  • Le Bourhis, A.-G., Saunier, K., Dore, J., Carlier, J.-P., Chamba, J.-F., Popoff, M.-R., Tholozan, J.-L. (2005). Development and Validation of PCR Primers To Assess the Diversity of Clostridium spp. in Cheese by Temporal Temperature Gradient Gel Electrophoresis. Appl. Environ. Microbiol. 71: 29-38 [Abstract] [Full Text]  
  • Feurer, C., Vallaeys, T., Corrieu, G., Irlinger, F. (2004). Does Smearing Inoculum Reflect the Bacterial Composition of the Smear at the End of the Ripening of a French Soft, Red-Smear Cheese?. J DAIRY SCI 87: 3189-3197 [Abstract] [Full Text]  
  • Ogier, J.-C., Lafarge, V., Girard, V., Rault, A., Maladen, V., Gruss, A., Leveau, J.-Y., Delacroix-Buchet, A. (2004). Molecular Fingerprinting of Dairy Microbial Ecosystems by Use of Temporal Temperature and Denaturing Gradient Gel Electrophoresis. Appl. Environ. Microbiol. 70: 5628-5643 [Abstract] [Full Text]  
  • Lafarge, V., Ogier, J.-C., Girard, V., Maladen, V., Leveau, J.-Y., Gruss, A., Delacroix-Buchet, A. (2004). Raw Cow Milk Bacterial Population Shifts Attributable to Refrigeration. Appl. Environ. Microbiol. 70: 5644-5650 [Abstract] [Full Text]  
  • Duthoit, F., Godon, J.-J., Montel, M.-C. (2003). Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis. Appl. Environ. Microbiol. 69: 3840-3848 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»