Development of a Detection Method for <i>Alicyclobacillus</i> Species, Based on <i>gyrB</i> Sequence

DOI Web Site 4 References
  • NISHIBORI Ayako
    Microbiological & Analytical Group, Food Research Laboratories, Mitsui Norin Co., Ltd.
  • ASAHARA Mika
    Microbiological & Analytical Group, Food Research Laboratories, Mitsui Norin Co., Ltd.
  • GOTO Keiichi
    Microbiological & Analytical Group, Food Research Laboratories, Mitsui Norin Co., Ltd.
  • KASAI Hiroaki
    Marine Biotechnology Institute Co., Ltd.
  • YOKOTA Akira
    Institute of Molecular and Cellular Biosciences, The University of Tokyo

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Other Title
  • <i>gyrB</i> 内部塩基配列に基づく<i>Alicyclobacillus</i> 細菌種の鑑別法
  • gyrB内部塩基配列に基づくAlicyclobacillus細菌種の鑑別法
  • gyrB ナイブ エンキ ハイレツ ニ モトズク Alicyclobacillus サイキンシュ ノ カンベツホウ
  • Development of a Detection Method for Alicyclobacillus Species, Based on gyrB Sequence

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Some Alicyclobacillus species cause the spoilage of acidic beverages resulting in an odor of phenolic compounds such as guaiacol. We have already developed a discrimination method based on the gyrB sequence for A. acidoterrestris, which is the most frequently isolated species from spoiled products. Furthermore, in order to discriminate the other Alicyclobacillus species, we determined gyrB sequences of additional Alicyclobacillus species and comparative analysis of gyrB sequences was performed among all Alicyclobacillus species. The results showed species-specific regions in each Alicyclobacillus species. Using these regions as primers, each Alicyclobacillus species could be clearly detected with the PCR technique. Moreover these primer sequences could be applied to the LAMP method, and each Alicyclobacillus species could be rapidly and easily detected without amplification of non-target species. It is suggested that these species-specific regions are useful for discrimination of Alicyclobacillus at species level in quality control laboratories.

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