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. 2006 Jan;72(1):942–945. doi: 10.1128/AEM.72.1.942-945.2006

FIG. 2.

FIG. 2.

Bacterial DGGE profiles of the DNA (lanes 1 to 7) and RNA (lanes 11 to 17) extracted directly from the starter culture and the fermented sausages. Lanes 1 and 11, starter culture envelope; lanes 2 and 12, day zero; lanes 3 and 13, 3 days of fermentation; lanes 4 and 14, 5 days of fermentation; lanes 5 and 15, 7 days of fermentation; lanes 6 and 16, 14 days of fermentation; and lanes 7 and 17, 28 days of fermentation. Bands in lanes 8, 9, and 10 were produced from Staphylococcus xylosus S4, Staphylococcus carnosus S10, and Lactobacillus plantarum L12, respectively, all isolated from the starter culture and thereby representing migration controls. Bands indicated by letters were excised and, after reamplification, subjected to sequencing.