期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 124, 期 2, 页码 147-153出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2008.03.006
关键词
bacteriophages; Lactobacillus casei/paracasei; probiotic lactic acid bacteria; PCR detection
Bacteriophage infections of starter lactic acid bacteria (LAB) pose a serious risk to the dairy industry. Nowadays, the expanding use of valuable Lactobacillus strains as probiotic starters determines an increase in the frequency of specific bacteriophage infections in dairy plants. This work describes a simple and rapid Polymerase Chain Reaction (PCR) method that detects and identifies bacteriophages infecting Lactobacillus casei/paracasei, the main bacterial species used as probiotic. Based on a highly conserved region of the NTP-bincling genes belonging to the replication module of L. casei phages phi A2 and phi AT3 (the only two whose genomes are completely sequenced), a pair of primers was designed to generate a specific fragment. Furthermore, this PCR detection method proved to be a useful tool for monitoring and identifying L. casei/paracasei phages in industrial samples since specific PCR signals were obtained from phage contaminated milk (detection limit: 10(4) PFU/mL milk) and other commercial samples (fermented milks and cheese whey) that include L. casei/paracdsei as probiotic starter (detection limit: 106 PFU/mL fermented milk). Since this method can detect the above phages in industrial samples and can be easily incorporated into dairy industry routines, it might be readily used to earmark contaminated milk for use in processes that do not involve susceptible starter organisms, or processes which involve phage-deactivating conditions. (c) 2008 Elsevier B.V. All rights reserved.
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