Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed‐polymerase chain reaction

• Published in: Letters in applied microbiology Vol. 31; no. 5; pp. 368 - 373
• Main Authors: Benito, M.J., Rodríguez, M.M., Córdoba, M.G., Aranda, E., Córdoba, J.J.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.11.2000; Blackwell Science
• Subjects: Bacterial Typing Techniques; Biological and medical sciences; Cheese - microbiology; DNA Primers; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Meat - microbiology; Polymerase Chain Reaction - methods; Staphylococcus - classification; Staphylococcus aureus; Staphylococcus aureus - classification; Polymerase chain reaction; Arbitrarily primed-polymerase chain reaction; Microbiological testing; Pathogenic; Bacteria; Micrococcales; Micrococcaceae; Foodstuff; Method; Differentiation; Biological contamination; Staphylococcus aureus
• ISSN: 0266-8254; 1472-765X; 1365-2673
• DOI: 10.1046/j.1472-765x.2000.00833.x

An arbitrarily primed‐polymerase chain reaction (AP‐PCR) method was optimized to differentiate Staphylococcus aureus from other staphylococcal species, using DNA from crude cell extract. From the different assays carried out, the best resolution of the band patterns was obtained when the reaction mixture contained 200 µmol l−1 dNTPs, 200 ng primer, 1 U Taq DNA polymerase and 3 mmol l−1 MgCl2 and the amplification conditions were: initial denaturation of 94 °C for 1 min, primer annealing of 30 °C for 1·5 min, DNA extension at 55 °C for 5 min and final extension at 55 °C for 5 min. The results of the characterization of the staphylococcal isolates by AP‐PCR are in accordance with those of the biochemical identification by the API Staph System, time of analysis of the AP‐PCR being only 6–7 h. Thus, this technique could be a useful method for microbial quality assurance.