Nucleic acid-based assays were developed to enumerate members of the three taxa Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis, and Leuconostoc spp. in mesophilic starter cultures. To our knowledge the present is the first study to present a multiplex quantitative PCR (qPCR) strategy for the relative enumeration of bacteria. The multiplex qPCR strategy was designed to quantify the target DNA simultaneously relative to total bacterial DNA. The assay has a high discriminatory power and resolves concentration changes as low as 1.3-fold. The methodology was compared with flow cytometric fluorescence in situ hybridization (FLOW-FISH) and 5-bromo-4-chloro-3-indolyl-beta-d-galactopyranoside (X-Gal)-calcium citrate agar-based plate counting. For enumeration by FLOW-FISH, three new probes having the same specificity as the qPCR assay were designed and established. A combination with flow cytometry greatly reduced the time consumed compared to manual enumeration. Both qPCR and FLOW-FISH yielded similar community compositions for 10 complex starter cultures, with all detected subpopulations being highly significantly correlated (P < 0.001). Correlations between X-Gal-calcium citrate agar-based CFU and qPCR-derived counts were highly significant (P < 0.01 and P < 0.001, respectively) for the number of acidifiers versus L. lactis subsp. cremoris and for Leuconostoc spp. as quantified by the two techniques, respectively. This confirmed that most acidifiers in the studied PROBAT cultures are members of L. lactis subsp. cremoris. Quantitative real-time PCR and FLOW-FISH were found to be effective and accurate tools for the bacterial community analysis of complex starter cultures.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1489645 | PMC |
http://dx.doi.org/10.1128/AEM.02283-05 | DOI Listing |
Int J Syst Evol Microbiol
January 2025
China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Beijing 100015, PR China.
is widely used as a starter culture in the production of cheese, yoghurt and various cultured dairy products, which holds considerable significance in both research and practical applications within the food industry. Throughout history, the taxonomy of has undergone several adjustments and revisions. In 1984, based on the result of DNA-DNA hybridization, was reclassified as subsp.
View Article and Find Full Text PDFPeerJ
January 2025
Centro de Tecnologia e Desenvolvimento Regional, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
Background: Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba (), jambolana (), and mandacaru () fruits on fermentation parameters (pH, titratable acidity, viability of the native culture CNPC003 and the starter culture), associated with pigmentation (phenolic compound content and color) through experimental mixture design.
View Article and Find Full Text PDFRSC Adv
January 2025
Nano-Science Center & Department of Chemistry, University of Copenhagen Universitetsparken 5 2100 København Ø Denmark
pH remains the most important chemical parameter and must be monitored for positive outcomes in areas as different as cheese making and fertilisation (IVF). Where blood gas analysers enable patient monitoring, starter cultures in cheese manufacturing are still monitored using conventional pH electrodes. Here, we present a homogeneous multiwell plate sensor for monitoring pH, with the same sensitivity as a pH electrode.
View Article and Find Full Text PDFJ Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFAnnu Rev Food Sci Technol
January 2025
1Department of Food Science and Technology, University of California, Davis, Davis, California, USA; email:
Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!