QUANTIFICATION OF LACTOBACILLUS HELVETICUS IN A MIXTURE OF LACTIC ACID BACTERIA USING qPCR IN CHEESE

被引：1

作者：

Muhlhansova, A. ^{[1
]}

Zhexenbay, N. ^{[2
]}

Kozybayev, A. ^{[2
]}

Horackova, S. ^{[1
]}

Solichova, K. ^{[1
]}

Plockova, M. ^{[1
]}

机构：

[1] Univ Chem & Technol Prague, Dept Dairy Fat & Cosmet, Tech 5, Prague 16628, Czech Republic

[2] Almaty Technol Univ, Tole Bi St 100, Alma Ata 050012, Kazakhstan

来源：

ACTA ALIMENTARIA | 2016年 / 45卷 / 04期

关键词：

L; helveticus; cheese; qPCR; peptidoglycan hydrolases; QUANTITATIVE PCR; FERMENTED MILK; IDENTIFICATION; ENUMERATION; EXTRACTION; DNA;

D O I：

10.1556/066.2016.45.4.5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Conventional quantification of L. helveticus, in presence of other lactobacilli species, using classical plate method employing low selective media is very inaccurate. Determination of L. helveticus using quantitative PCR (qPCR) was performed in six artisanal Kazakh soft cheeses made from cow's milk or from a mixture of cow's and goat's milk. L. helveticus was quantified by species-specific qPCR, monitoring the presence of genes encoding for peptidoglycan hydrolases. Quantification of L. helveticus based on qPCR ranged from 2.6x10(6) to 4.1x10(8) CFU.g(-1) according to the type of the cheese. The microflora of cheese consisted of a mixture of starter and non-starter lactic acid bacteria.

引用

页码：493 / 499

页数：7

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