Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies (Engraulis anchoita)

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Table 1 PCR primers and amplification conditions

Primer	Sequence 5’→3’	References	PCR conditions *
			Denaturing	Annealing	Extension	Cycles
PLB	AGAGTTTGATCCTGGCTCAG	Kullen et al. (2000)
MLB	GGCTGCTGGCACGTAGTTAG		94°C, 1 min	50°C, 1 min	72°C, 1 min	30
Bact 8 F	AGAGTTTGATCCTGGCTCAG	Edwards et al. (1989)
1391R	GACGGGCGGTGTGTRCA	Lane et al. (1985)	94°C, 1 min	56°C, 1 min	72°C, 1 min	30
16S/p2	CTTGTACACACCGCCCGTC	Gürtler and Stanisich (1996)
23S/p7	GGTACTTAGATGTTTCAGTTC		94°C, 1 min	56°C, 1 min	72°C, 1 min	35
CS-f	GAGCTTGCTCCTCATTGATAA	Lee et al. (2004)
CS-r	TTGGATACCGTCACTACCTG
Uni-f	GATAAACCAAATGTGTAGGG		94°C, 0.5 min	58°C, 0.5 min	72°C, 1 min	35
M13	GAG GGT GGC GGT TCT	Huey and Hall (1989)	94°C, 1 min	45°C, 0.2 min	72°C, 2 min	40
RAPD1	AGC AGG GTC G	Cocconcelli et al. (1995)	94°C, 1 min	29°C, 1 min	72°C, 2 min	20
RAPD2	AGC AGC GTG G	Cocconcelli et al. (1995)	94°C, 0.5 min	55°C, 0.5 min	72°C, 0.3 min	45

*All PCR programs included a first step of 94°C, 5 min and a final extension at 72°C, 5 min.