Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Design, Optimization and Verification of 16S rRNA Oligonucleotide Probes of Fluorescence in-situ Hybridization for Targeting Clostridium spp. and Clostridium kluyveri

  • Hu, Lintao (College of Light Industry, Textile and Food Engineering, Sichuan University) ;
  • Huang, Jun (College of Light Industry, Textile and Food Engineering, Sichuan University) ;
  • Li, Hui (College of Light Industry, Textile and Food Engineering, Sichuan University) ;
  • Jin, Yao (College of Light Industry, Textile and Food Engineering, Sichuan University) ;
  • Wu, Chongde (College of Light Industry, Textile and Food Engineering, Sichuan University) ;
  • Zhou, Rongqing (College of Light Industry, Textile and Food Engineering, Sichuan University)
  • Received : 2018.05.08
  • Accepted : 2018.09.25
  • Published : 2018.11.28
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Abstract

Fluorescence in-situ hybridization (FISH) is a common and popular method used to investigate microbial communities in natural and engineered environments. In this study, two specific 16S rRNA-targeted oligonucleotide probes, CLZ and KCLZ, were designed and verified to quantify the genus Clostridium and the species Clostridium kluyveri. The optimal concentration of hybridization buffer solution for both probes was 30% (w/v). The specificity of the designed probes was high due to the use of pellets from pure reference strains. Feasibility was tested using samples of Chinese liquor from the famed Luzhou manufacturing cellar. The effectiveness of detecting target cells appears to vary widely in different environments. In pit mud, the detection effectiveness of the target cell by probes CLZ and KCLZ was 49.11% and 32.14%, respectively. Quantitative analysis by FISH technique of microbes in pit mud and fermented grains showed consistency with the results detected by qPCR and PCR-DGGE techniques, which showed that the probes CLZ and KCLZ were suitable to analyze the biomass of Clostridium spp. and C. kluyveri during liquor fermentation. Therefore, this study provides a method for quantitative analysis of Clostridium spp. and C. kluyveri and monitoring their community dynamics in microecosystems.

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