Evaluation of denaturing gradient gel electrophoresis (DGGE) used to describe structure of bacterial communities in Istrian cheese
作者： Mirna Mrkonjiæ Fuka , Viviane Radl , Bojana Bogoviè Matijašiæ , Michael Schloter
DOI: 10.5897/AJB11.3284
关键词:
摘要: Denaturing gradient gel electrophoresis (DGGE) is a powerful method used to study structure of bacterial communities, without cultivation, based on the diversity genes coding for ribosomal RNA. However, results are strongly dependent respective target region primer systems. Therefore, three pairs that amplify different variable regions 16S rRNA gene (V1, V3 and V6 V8) were tested in order investigate existent Istrian cheese. We found set extremely influenced DGGE analysis. primers most efficient when 15 cheese associated isolates resolved by DGGE. analysis, best separation highest number bands patterns noticed V8 pairs. Key words : electrophoresis,
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