Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69321
標題: Use of Tuf Gene-Based Primers for the PCR Detection of Probiotic Bifidobacterium Species and Enumeration of Bifidobacteria in Fermented Milk by Cultural and Quantitative Real-Time PCR Methods
作者: Sheu, S.J.
Hwang, W.Z.
Chiang, Y.C.
Lin, W.H.
Chen, H.C.
Tsen, H.Y.
關鍵字: Bifidobacterium spp
probiotics
real-time PCR
tuf gene
16s ribosomal-rna
lactic-acid bacteria
dairy-products
identification
sequences
region
lactobacillus
intestine
responses
survival
期刊/報告no:: Journal of Food Science, Volume 75, Issue 8, Page(s) M521-M527.
摘要: Due to the increasing use of bifidobacteria in probiotic products, it is essential to establish a rapid method for the qualitative and quantitative assay of the bifidobacteria in commercial products. In this study, partial sequences of the tuf gene for 18 Bifidobacterium strains belonging to 14 species were determined. Alignment of these sequences showed that the similarities among these Bifidobacterium species were 82.24% to 99.72%. Based on these tuf gene sequences, 6 primer sets were designed for the polymerase chain reaction (PCR) assay of B. animalis subsp. animalis, B. animalis subsp. lactis, B. bifidum, B. breve, B. longum subsp. infantis, B. longum subsp. longum, and the genus of Bifidobacterium, respectively. These Bifidobacterium species are common probiotic species present in dairy and probiotic products. When each target Bifidobacterium spp. was assayed with the designed primers, PCR product with expected size was generated. In addition, for each target species, more than 70 bacterial strains other than the target species, including strains of other Bifidobacterium species, strains of Lactobacillus spp., Enterococcus spp., and other bacterial species, all generated negative results. PCR assay with primers specific to B. animalis subsp. lactis and B. longum subsp. longum confirmed the presence of these Bifidobacterium species in commercial yogurt products. In addition, for each product, enumeration of the bifidobacteria cells by culture method with BIM-25 agar and the quantitative real-time PCR showed similar cell counts. Such results indicated that within 15-d storage (4 degrees C) after manufacture, all the bifidobacteria cells originally present in yogurt products were viable and culturable during the storage.
URI: http://hdl.handle.net/11455/69321
ISSN: 0022-1147
文章連結: http://dx.doi.org/10.1111/j.1750-3841.2010.01816.x
Appears in Collections:期刊論文

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.