Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4560583 | Food Control | 2007 | 7 Pages |
Abstract
Yeasts are the main causes of spoilage in pasteurized orange juice. Whereas detection by plate counting techniques is too slow to allow appropriate intervention measures, PCR reaction offers a rapid alternative, but it can be inhibited by components of food samples. We developed a DNA extraction method directly from orange juice for rapid yeast detection by PCR amplification of the rRNA internal transcribed spacers including the 5.8S rRNA gene at a detection limit of 103 cfu/ml juice sample. We show that it is possible to reduce detection time and improve detection rate of yeasts in orange juice by using a simple glass bead disruption procedure in connection with silica absorption and amplification technology.
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Authors
Maria Ros-Chumillas, Marcos Egea-Cortines, Antonio Lopez-Gomez, Julia Weiss,