Identification of Lactobacillus delbrueckii and Streptococcus thermophilus strains present in artisanal raw vow milk cheese using real-time PCR and classic plate count methods

• Autorzy: Stachelska M.A.
• Języki publikacji: EN

Abstrakty

EN

The aim of this paper was to detect Lactobacillus delbrueckii and Streptococcus thermophilus using real-time quantitative PCR assay in 7-day ripening cheese produced from unpasteurised milk. Real-time quantitative PCR assays were designed to identify and enumerate the chosen species of lactic acid bacteria (LAB) in ripened cheese. The results of molecular quantification and classic bacterial enumeration showed a high level of similarity proving that DNA extraction was carried out in a proper way and that genomic DNA solutions were free of PCR inhibitors. These methods revealed the presence of L. delbrueckii and S. thermophilus. The real-time PCR enabled quantification with a detection of 10¹–10³ CFU/g of product. qPCR-standard curves were linear over seven log units down to 10¹ copies per reaction; efficiencies ranged from 77.9% to 93.6%. Cheese samples were analysed with plate count method and qPCR in parallel. Compared with the classic plate count method, the newly developed qPCR method provided faster and species specific identification of two dairy LAB and yielded comparable quantitative results.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2017
• Tom: 66
• Numer: 4
• Opis fizyczny: p.491-499,fig.,ref.

Twórcy

autor

Stachelska M.A.

• Institute of Food Technology and Gastronomy, Lomza State University of Applied Sciences, Lomza, Poland

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Identyfikatory

DOI

10.5604/01.3001.0010.7041