Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis -specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food f...
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| Veröffentlicht in: | Food analytical methods 2020-04, Vol.13 (4), p.992-999 |
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| creator | Kim, Seul-Ah Bae, Jae-Han Seong, Hyunbin Han, Nam Soo |
| description | Leuconostoc lactis
plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an
L. lactis
-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene,
Llac_03470
, was selected as a target gene to detect
L. lactis
using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of
L. lactis
strains. By using the primer set, a standard curve for qPCR analysis of
L. lactis
was established, and no significant differences (
p
|
| doi_str_mv | 10.1007/s12161-020-01720-8 |
| format | Article |
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plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an
L. lactis
-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene,
Llac_03470
, was selected as a target gene to detect
L. lactis
using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of
L. lactis
strains. By using the primer set, a standard curve for qPCR analysis of
L. lactis
was established, and no significant differences (
p
< 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate
L. lactis
during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect
L. lactis
in fermented kimchi and to monitor the change in its population during the fermentation process.</description><identifier>ISSN: 1936-9751</identifier><identifier>EISSN: 1936-976X</identifier><identifier>DOI: 10.1007/s12161-020-01720-8</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Analytical Chemistry ; Aroma ; Bacteria ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Deoxyribonucleic acid ; DNA ; Enumeration ; Fermentation ; Fermented food ; Food ; Food Science ; Genomic analysis ; Kimchi ; Lactic acid ; Lactic acid bacteria ; Leuconostoc lactis ; Microbiology ; Microorganisms ; Polymerase chain reaction ; Primers ; Target detection</subject><ispartof>Food analytical methods, 2020-04, Vol.13 (4), p.992-999</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-cf4442b6371499b6d6ceaffb58c5c67498dd637fd371248deb67adabac4756f93</citedby><cites>FETCH-LOGICAL-c319t-cf4442b6371499b6d6ceaffb58c5c67498dd637fd371248deb67adabac4756f93</cites><orcidid>0000-0002-8460-8165</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12161-020-01720-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12161-020-01720-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,41487,42556,51318</link.rule.ids></links><search><creatorcontrib>Kim, Seul-Ah</creatorcontrib><creatorcontrib>Bae, Jae-Han</creatorcontrib><creatorcontrib>Seong, Hyunbin</creatorcontrib><creatorcontrib>Han, Nam Soo</creatorcontrib><title>Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods</title><title>Food analytical methods</title><addtitle>Food Anal. Methods</addtitle><description>Leuconostoc lactis
plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an
L. lactis
-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene,
Llac_03470
, was selected as a target gene to detect
L. lactis
using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of
L. lactis
strains. By using the primer set, a standard curve for qPCR analysis of
L. lactis
was established, and no significant differences (
p
< 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate
L. lactis
during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect
L. lactis
in fermented kimchi and to monitor the change in its population during the fermentation process.</description><subject>Analytical Chemistry</subject><subject>Aroma</subject><subject>Bacteria</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>Enumeration</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Food</subject><subject>Food Science</subject><subject>Genomic analysis</subject><subject>Kimchi</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Leuconostoc lactis</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Polymerase chain reaction</subject><subject>Primers</subject><subject>Target detection</subject><issn>1936-9751</issn><issn>1936-976X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kM1KxDAUhYsoOI6-gKuA62rSpmm7HEZHBwb8B3chzY9k6CQ1SQfcufMBfEOfxNSK7tzk5t77nXPhJMkxgqcIwvLMowwRlMIMphCV8a12kgmqc5LWJXna_f0XaD858H4NIYEYZZPk_VxuZWu7jTQBWAVWsufWWB8sBy3jQfvPt4_7TnKtNAe3PTNBBxb0VoKb-R1gRgAdPJh1Xat5nFsDlHVgKaLfIBlHA3Zh-o10Y68NWEg33JQCLKwV_jDZU6z18uinTpPHxcXD_CpdXV8u57NVynNUh5QrjHHWkLxEuK4bIgiXTKmmqHjBSYnrSoi4VCICGa6EbEjJBGsYx2VBVJ1Pk5PRt3P2pZc-0LXtnYknaZZXpMYEwoHKRoo7672TinZOb5h7pQjSIXA6Bk5j4PQ7cFpFUT6KfITNs3R_1v-ovgCMC4c7</recordid><startdate>20200401</startdate><enddate>20200401</enddate><creator>Kim, Seul-Ah</creator><creator>Bae, Jae-Han</creator><creator>Seong, Hyunbin</creator><creator>Han, Nam Soo</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-8460-8165</orcidid></search><sort><creationdate>20200401</creationdate><title>Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods</title><author>Kim, Seul-Ah ; Bae, Jae-Han ; Seong, Hyunbin ; Han, Nam Soo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-cf4442b6371499b6d6ceaffb58c5c67498dd637fd371248deb67adabac4756f93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Analytical Chemistry</topic><topic>Aroma</topic><topic>Bacteria</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Deoxyribonucleic acid</topic><topic>DNA</topic><topic>Enumeration</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Food</topic><topic>Food Science</topic><topic>Genomic analysis</topic><topic>Kimchi</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Leuconostoc lactis</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>Polymerase chain reaction</topic><topic>Primers</topic><topic>Target detection</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Seul-Ah</creatorcontrib><creatorcontrib>Bae, Jae-Han</creatorcontrib><creatorcontrib>Seong, Hyunbin</creatorcontrib><creatorcontrib>Han, Nam Soo</creatorcontrib><collection>CrossRef</collection><jtitle>Food analytical methods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Seul-Ah</au><au>Bae, Jae-Han</au><au>Seong, Hyunbin</au><au>Han, Nam Soo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods</atitle><jtitle>Food analytical methods</jtitle><stitle>Food Anal. Methods</stitle><date>2020-04-01</date><risdate>2020</risdate><volume>13</volume><issue>4</issue><spage>992</spage><epage>999</epage><pages>992-999</pages><issn>1936-9751</issn><eissn>1936-976X</eissn><abstract>Leuconostoc lactis
plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an
L. lactis
-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene,
Llac_03470
, was selected as a target gene to detect
L. lactis
using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of
L. lactis
strains. By using the primer set, a standard curve for qPCR analysis of
L. lactis
was established, and no significant differences (
p
< 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate
L. lactis
during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect
L. lactis
in fermented kimchi and to monitor the change in its population during the fermentation process.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s12161-020-01720-8</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-8460-8165</orcidid></addata></record> |
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| ispartof | Food analytical methods, 2020-04, Vol.13 (4), p.992-999 |
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| subjects | Analytical Chemistry Aroma Bacteria Chemistry Chemistry and Materials Science Chemistry/Food Science Deoxyribonucleic acid DNA Enumeration Fermentation Fermented food Food Food Science Genomic analysis Kimchi Lactic acid Lactic acid bacteria Leuconostoc lactis Microbiology Microorganisms Polymerase chain reaction Primers Target detection |
| title | Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods |
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