کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5541178 | 1553662 | 2017 | 25 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Detection and enumeration of Lactobacillus helveticus in dairy products
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Lactobacillus helveticus, a lactic acid bacterium, is an important species in food fermentation, e.g., cheesemaking, and is considered beneficial to human health. We developed a quantitative real-time polymerase chain reaction (qPCR) method for the detection and quantification of L. helveticus in dairy products. The method uses a set of target-specific PCR primers and a fluorogenic probe and amplifies a part of the pheS gene that encodes the alpha subunit of the phenyalanine-tRNA synthetase. All 24 L. helveticus strains tested were qPCR positive; no signal was observed for 23 strains belonging to closely related species. The limit of detection was ten copies per reaction and the assay covered a linear dynamic range of eight logs. The method was used to detect and enumerate L. helveticus in milk and cheese during ripening; therefore it can be used to study the temporal and spatial distribution of L. helveticus during cheese manufacturing and ripening.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 68, May 2017, Pages 52-59
Journal: International Dairy Journal - Volume 68, May 2017, Pages 52-59
نویسندگان
Aline Moser, Hélène Berthoud, Elisabeth Eugster, Leo Meile, Stefan Irmler,