Molecular Characterization of Acetic Acid Bacteria Isolated from Spirit Vinegar

Janja Trček and Peter Raspor*

Department of Food Science and Technology, Biotechnical Faculty, Dept. of Biotechnology, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Article history:

Received October 29, 1998
Accepted February 15, 1999

Key words:

acetic acid bacteria, spirit vinegar, ARDRA analysis, RAPD analysis, IS1380 


Three different molecular techniques were used to characterize strains of the acetic acid bacteria isolated from spirit vinegar. Genomic DNA was analyzed by amplified rDNA restriction analysis (ARDRA), randomly amplified polymorphic DNA analysis (RAPD) and dot blot hybridization analysis with an IS1380 probe. Among 13 analyzed 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. xylinusT. RAPD profiling was more discriminatory than ARDRA profiling, being able to distinguish between isolates with identical ARDRA profiles.

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