Multiplex real-time PCR with HRM for detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples
Kurbakov K. A., Konorov E. A., Minaev M. Y., Kuznetsova O. A.
Food Technology and Biotechnology
Vol.57, Issue1, P. 97-104
Опубликовано: 2019
Тип ресурса: Статья
DOI:10.17113/ftb.57.01.19.5983
Аннотация:
Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species. Nowadays, high-resolution melting (HRM) analysis is extensively used for multiplex identification of closely related species. In the present paper, we applied real-time polymerase chain reaction (PCR) with HRM analysis for the detection and differentiation of Lactobacillus sakei and L. curvatus. A primer pair was selected for the site of the rpoA gene of Lactobacillus spp. Eleven starter cultures and fifteen fermented sausages with a known bacterial composition were successfully tested using real-time PCR with HRM analysis with the developed primer pair. © 2018 University of Zagreb.
Ключевые слова:
Fermented sausages; HRM; Lactobacillus curvatus; Lactobacillus sakei; Real-time PCR; Starter cultures
Fermentation; Food processing; Fermented sausages; Lactobacillus curvatus; Lactobacillus sakei; Real-time PCR; Starter cultures; Polymerase chain reaction
Язык текста: Английский
ISSN: 1334-2606
Kurbakov K. A.
Konorov E. A.
Minaev M. Y.
Kuznetsova O. A.
Курбаков К. А.
Коноров Е. А.
Минаев М. Y.
Кузнецова О. А.
Multiplex real-time PCR with HRM for detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples
Текст визуальный непосредственный
Food Technology and Biotechnology
Sveuciliste u Zagrebu
Vol.57, Issue1 P. 97-104
2019
Статья
Fermented sausages HRM Lactobacillus curvatus Lactobacillus sakei Real-time PCR Starter cultures
Fermentation Food processing Fermented sausages Lactobacillus curvatus Lactobacillus sakei Real-time PCR Starter cultures Polymerase chain reaction
Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species. Nowadays, high-resolution melting (HRM) analysis is extensively used for multiplex identification of closely related species. In the present paper, we applied real-time polymerase chain reaction (PCR) with HRM analysis for the detection and differentiation of Lactobacillus sakei and L. curvatus. A primer pair was selected for the site of the rpoA gene of Lactobacillus spp. Eleven starter cultures and fifteen fermented sausages with a known bacterial composition were successfully tested using real-time PCR with HRM analysis with the developed primer pair. © 2018 University of Zagreb.