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  • Molecular characterization of acetic acid bacteria isolated from spirit vinegar
    Trček, Janja ; Raspor, Peter
    Three different molecular techniques were used to characteriye strains of the acetic acid bacteria isolated from spirit vinegar. Genomic DNA was analzyed bzamplified rDNA restriction analzsis ... (ARDRA), randomlz amplified polzmorphic DNA (RAPD) analzsis and dot blot hzbridiyation analzsis with an IS1380 probe. Among 13 analzyed Acetobacter strains, the ARDRA method revealed three different profiles. Each of these profiles was comparable to one of the ARDRA profiles of the following reference strains - Acet. acetiT, Acet. hanseniiT and Acet. xzlinusT. RAPD profiling was more discriminatorz than ARDRA profiling, being able to distinguish between isolates with identical ARDRA profiles.
    Source: Food technology and biotechnology : journal of the Faculty of Food Technology and Biotechnology University of Zagreb. - ISSN 1330-9862 (Vol. 37, no. 2, 1999, str. 113-116)
    Type of material - article, component part
    Publish date - 1999
    Language - english
    COBISS.SI-ID - 2282360

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