کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10973373 | 1108014 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
Pseudomonas spp. is the main psychrotrophic genus involved in the spoilage of raw milk and more in general of dairy products, such as mozzarella cheese. The members of this bacterial species are able to produce heat-resistant proteolytic enzymes, determining the casein hydrolysis, and as a consequence, a reduction of the shelf life and sensory quality of the products. Therefore, the spoilage activity could be attributed not only to viable, but also to viable but noncultivable (VBNC) cells. For this reason, the setup of a non-culture-based method is useful for a rapid detection of cells that are still alive, but no longer cultivable, such as VBNC cells. Here we propose a method based on DNA or RNA content (or both) to reveal the presence of dead, alive, and VBNC cells belonging to the genus Pseudomonas. The obtained results clearly indicate the limits of the classical plating count overcome by molecular detection of Pseudomonas spp. through DNA and RNA analysis, enabling us to establish the presence of different states of the cells.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 98, Issue 12, December 2015, Pages 8368-8374
Journal: Journal of Dairy Science - Volume 98, Issue 12, December 2015, Pages 8368-8374
نویسندگان
L. Caldera, S. Arioli, M. StuknytÄ, M. Scarpellini, L. Franzetti,