REVERSE DOT-BLOT HYBRIDIZATION - A USEFUL METHOD FOR THE DIRECT IDENTIFICATION OF LACTIC-ACID BACTERIA IN FERMENTED FOOD

A rapid method for a reliable and simultaneous identification of diffe rent lactic acid bacteria in fermented food has been developed. Variou s 16S and 23S rRNA-targeted, species-specific oligonucleotides were ap plied as capture probes in a non-radioactive reverse dot blot hybridiz ation. A simple and fast DNA extraction method in combination with in vitro amplification of rRNA gene fragments enables the direct detectio n of typical starter organisms without any preceding enrichment or cul tivation steps. Various lactic acid bacteria occurring in cheese, yogu rt, sausages, sauerkraut and sourdough could be identified at the spec ies level within 1 day.