A one-step PCR-based method for specific identification of 10 common lactic acid bacteria and Bifidobacterium in fermented milk

被引：12

作者：

Lu, Wenwei ^{[1
]}

Kong, Wentao ^{[1
]}

Yang, Pu ^{[1
]}

Kong, Jian ^{[1
]}

机构：

[1] Shandong Univ, State Key Lab Microbial Technol, Jinan 250100, Peoples R China

来源：

INTERNATIONAL DAIRY JOURNAL | 2015年 / 41卷

基金：

中国国家自然科学基金;

关键词：

16S-23S RIBOSOMAL-RNA; RAPID IDENTIFICATION; LACTOBACILLUS; LEUCONOSTOC; PRIMERS;

D O I：

10.1016/j.idairyj.2014.08.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A one-step PCR-based method was constructed for the rapid detection of 10 common lactic acid bacteria (LAB) and Bifidobacterium. Ten primer pairs were designed based on the sequences that specify the 16S rRNA genes of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus helveticus, Bifidobacterium and Leuconostoc. The primers showed high specificity for target species. The detection limit was 10(4)-10(5) cfu mL(-1) for Lb. delbrueckii and 10(3)-10(4) cfu mL(-1) for the others. This method was applied to identify the species mentioned above, in situ, from 8 samples of traditional fermented milk, and monitor the constitution of the species in commercial dairy yoghurt. The results were consistent with the results of 16S rRNA sequencing, suggesting that the method was reliable for the rapid identification of LAB and Bifidobacterium used in fermented milk. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：7 / 12

页数：6

共 50 条

[21] PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk
Shi, Zihang
Li, Xiefei
Fan, Xiankang
Xu, Jue
Liu, Qing
Wu, Zhen
Pan, Daodong
FRONTIERS IN MICROBIOLOGY, 2022, 13
[22] Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR
Furet, JP
Quénée, P
Tailliez, P
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 97 (02) : 197 - 207
[23] Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods
Cousin, Fabien J.
Le Guellec, Rozenn
Chuat, Victoria
Dalmasso, Marion
Laplace, Jean-Marie
Cretenet, Marina
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2019, 291 : 17 - 24
[24] IDENTIFICATION AND CHARACTERISTICS OF LACTIC-ACID BACTERIA ISOLATED FROM MASAI FERMENTED MILK IN NORTHERN TANZANIA
ISONO, Y
SHINGU, I
SHIMIZU, S
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1994, 58 (04) : 660 - 664
[25] Identification of lactic acid bacteria isolated from traditional Sudanese fermented camel's milk (Gariss)
Ashmaig, Ayman
Hasan, Alaa
El Gaali, Eisa
AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, 2009, 3 (08): : 451 - 457
[26] IDENTIFICATION OF SOME LACTIC-ACID BACTERIA FROM 2 ZIMBABWEAN FERMENTED MILK-PRODUCTS
FERESU, SB
MUZONDO, MI
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 1990, 6 (02): : 178 - 186
[27] Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk dahi in Bangladesh
Harun-ur-Rashid, Md.
Togo, Kaname
Ueda, Minoru
Miyamoto, Taku
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2007, 23 (01): : 125 - 133
[28] Setting-Up a PCR-Based Method for Species Identification in Milk Products
G. Maccabiani
E. Pavoni
M. Tilola
E. Agnelli
M. Simoni
F. D'Abrosca
P. Boni
Veterinary Research Communications, 2005, 29 : 327 - 329
[29] Isolation and Identification and Biodiversity Analysis of Lactic Acid Bacteria in Naturally Fermented Cow Milk from Tajikistan
Chen L.
Lin C.
Wenjun L.
Heping Z.
Journal of Chinese Institute of Food Science and Technology, 2022, 22 (12) : 247 - 256
[30] Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk Dahi in Bangladesh
Md. Harun-ur-Rashid
Kaname Togo
Minoru Ueda
Taku Miyamoto
World Journal of Microbiology and Biotechnology, 2007, 23 : 125 - 133

← 1 2 3 4 5 →