Development of a Quantitative PCR Assay for Thermophilic Spore-Forming Geobacillus stearothermophilus in Canned Food.
Biocontrol Sci
; 20(3): 221-7, 2015.
Article
em En
| MEDLINE
| ID: mdl-26412704
ABSTRACT
The thermophilic spore forming bacteria Geobacillus stearothermophilus is recognized as a major cause of spoilage in canned food. A quantitative real-time PCR assay was developed to specifically detect and quantify the species G. stearothermophilus in samples from canned food. The selected primer pairs amplified a 163-bp fragment of the 16S rRNA gene in a specific PCR assay with a detection limit of 12.5 fg of pure culture DNA, corresponding to DNA extracted from approximately 0.7 CFU/mL of G. stearothermophilus. Analysis showed that the bacterial species G. stearothermophilus was not detected in any canned food sample. Our approach presented here will be useful for tracking or quantifying species G. stearotethermophilus in canned food and ingredients.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Esporos
/
Geobacillus stearothermophilus
/
Alimentos em Conserva
/
Reação em Cadeia da Polimerase em Tempo Real
Idioma:
En
Revista:
Biocontrol Sci
Ano de publicação:
2015
Tipo de documento:
Article