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J Microbiol Methods. 2004 Mar;56(3):297-314.

PCR-DGGE fingerprinting: novel strategies for detection of microbes in food.

Author information

1
Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare e Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli "Federico II," via Università 100, Portici 80055, Italy. ercolini@unina.i

Abstract

Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) fingerprinting was recently introduced into food microbiology. This paper describes the technique and reports on the state-of-the-art application of this technique to food and food-related ecosystems. Applications of PCR-DGGE in several fields of food microbiology are reviewed: the identification of microorganisms isolated from food, the evaluation of microbial diversity during food fermentation, and microbiological and commercial food quality assessment. Potentials and limitations of this culture-independent approach in food microbiology are indicated and future perspectives are discussed.

PMID:
14967221
DOI:
10.1016/j.mimet.2003.11.006
[Indexed for MEDLINE]

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