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Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation.
Journal article

Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation.

  • Schwendimann L Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland.
  • Kauf P Institute of Applied Simulation, Zurich University of Applied Sciences, Wädenswil, Switzerland; PrognosiX AG, Wädenswil, Switzerland.
  • Fieseler L Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland.
  • Gantenbein-Demarchi C Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland.
  • Miescher Schwenninger S Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Wädenswil, Switzerland. Electronic address: susanne.miescher-schwenninger@zhaw.ch.
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  • 2015-06-01
Published in:
  • Journal of microbiological methods. - 2015
Cocoa bean fermentation
Lactobacillus fermentum
Lactobacillus plantarum
qPCR
Cacao
Fermentation
Lactobacillus fermentum
Lactobacillus plantarum
Real-Time Polymerase Chain Reaction
English To monitor dominant species of lactic acid bacteria during cocoa bean fermentation, i.e. Lactobacillus plantarum and Lactobacillus fermentum, a fast and reliable culture-independent qPCR assay was developed. A modified DNA isolation procedure using a commercial kit followed by two species-specific qPCR assays resulted in 100% sensitivity for L. plantarum and L. fermentum. Kruskal-Wallis and post-hoc analyses of data obtained from experiments with cocoa beans that were artificially spiked with decimal concentrations of L. plantarum and L. fermentum strains allowed the calculation of a regression line suitable for the estimation of both species with a detection limit of 3 to 4 Log cells/g cocoa beans. This process was successfully tested for efficacy through the analyses of samples from laboratory-scale cocoa bean fermentations with both the qPCR assay and a culture-dependent method which resulted in comparable results.
Language
  • English
Open access status
closed
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Persistent URL
https://sonar.ch/global/documents/120111
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