Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

@article{Jara2008AnalysisOS,
  title={Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.},
  author={Carla Victoria Jara and Est{\'i}baliz Mateo and Jos{\'e} M Guillam{\'o}n and Mar{\'i}a Jes{\'u}s Torija and Albert Mas},
  journal={International journal of food microbiology},
  year={2008},
  volume={128 2},
  pages={
          336-41
        }
}
Acetic acid bacteria (AAB) are fastidious microorganisms with poor recovery in culture. Culture-independent methods are currently under examination. Good DNA extraction is a strict requirement of these methods. We compared five methods for extracting the DNA of AAB directly from wine and vinegar samples. Four matrices (white wine, red wine, superficial vinegar and submerged vinegar) contaminated with two AAB strains belonging to Acetobacter pasteurianus and Gluconacetobacter hansenii were… CONTINUE READING

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