Comparison of Streptococcus thermophilus strains by pulse field gel electrophoresis of genomic DNA

Abstract Pulse field gel electrophoresis (PFGE) was utilised to compare the genomes of 16 Streptococcus thermophilus cultures from yoghurt, cheese, laban and dahi after digestion with the restriction endonucleases, SfiI, SmaI and BssHII. PFGE profiles could be used for strain identification and were...

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Bibliographic Details
Published in:FEMS microbiology letters 1998-11, Vol.168 (2), p.213-219
Main Authors: O’Sullivan, Tadhg F, Fitzgerald, Gerald F
Format: Article
Language:English
Subjects:
Biochemical characteristics
Biochemistry
Clustering
Dairy Products - microbiology
Deoxyribonucleic acid
DNA
DNA Restriction Enzymes
DNA, Bacterial - analysis
Electrophoresis
Electrophoresis, Gel, Pulsed-Field
Gel electrophoresis
Genetic diversity
Genome
Genome, Bacterial
Genomes
Microbiology
Proteolysis
Pulse field gel electrophoresis
Statistical analysis
Streptococcus - classification
Streptococcus - genetics
Streptococcus - isolation & purification
Streptococcus thermophilus
Yogurt
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Summary:Abstract Pulse field gel electrophoresis (PFGE) was utilised to compare the genomes of 16 Streptococcus thermophilus cultures from yoghurt, cheese, laban and dahi after digestion with the restriction endonucleases, SfiI, SmaI and BssHII. PFGE profiles could be used for strain identification and were also useful in predicting relatedness of certain strains. Genetic variations between specific morphotypes of a highly proteolytic culture were not detectable by PFGE in this study. Statistical analysis of SmaI restriction patterns enabled the clustering of strains into two groups which corresponded with biochemical properties of the strains examined and suggested that PFGE profiles could be useful in predicting biochemical characteristics.
ISSN:0378-1097
1574-6968
DOI:10.1111/j.1574-6968.1998.tb13276.x