A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved inmeat fermentations. Its application to naturally fermented Italian sausages

A new molecular method consisting of polymerase chain reaction (PCR) amplif ication and denaturing gradient gel electrophoresis (DGGE) of a small fragm ent from the 16S rRNA gene identified the Micrococcaceae strains isolated f rom natural fermented Italian sausages. Lactic acid bacteria, total aerobic mesophilic flora, Enterobacteriaceae and faecal enterococci were also moni tored. Micrococcaceaea control strains from international collections were used to optimise the method and 90 strains, isolated from fermented sausage s, were identified by biochemical tests and PCR-DGGE. No differences were o bserved between the methods used. The results reported in this paper prove that Staphylococcus xylosus is the main bacterium involved in fermented sau sage production, representing, from the tenth day of ripening, the only Mic rococcaceaea species isolated. (C) 2001 Elsevier Science Ltd. All rights re served.