A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria

A set of 92 lactic acid bacteria strains and 10 type/reference strains was analysed using three molecular techniques (randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR), enterobacterial repetitive intergenic consensus (ERIC-PCR) and the polytrinucleotide (GTG)₅-PCR), in order to compare their discriminatory ability for typing of these bacteria. The results indicated that RAPD-PCR generated patterns with the largest number of bands, adequately clustering the isolates belonging to the same genus. Likewise, it showed the highest discriminatory capacity, while no discrimination between isolates of different genera was possible with ERIC-PCR and (GTG)₅-PCR. Therefore, the use of RAPD-PCR has turned out to be the most suitable procedure for typing LAB isolates belonging to different genera and species obtained from some fermented foods such as goat and Manchego cheeses, Almagro eggplant fermentations and Tempranillo wines.