Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice.
Small cell numbers in complex food matrices and undefined PCR inhibitors often limit detection and identification of DNA species by molecular techniques. Thus in many industrial situations enrichment growths are performed. However, growth speed of different species in complex microbial mixtures in defined media is in most cases different, thus final results do not always reflect the starting situation. We tested DNA-strand displacement whole genome amplification as a possible substitute of enrichment growth. Using whole genome amplification on orange juice contaminated with Saccharomyces cerevisiae, we lowered detection level from 10(6) down to 10(2) cfu/ml. Whole genome amplification showed to be linear (R=0.992) and the relative yeast DNA copy number compared to other DNA templates did not change thus allowing quantitative estimation of initial contamination by quantitative PCR. Using melting point analysis, we were able to distinguish between the PCR products of the 5.8S-ITS region, obtained with universal primers from pure cultures of S. cerevisiae and Hanseniaspora uvarum, two major spoilage yeasts in orange juice and forming part of wine microbiota during fermentation. However, in mixed-contaminated samples, identification of both species was hampered by preferential appearance of the melting peak coinciding with H. uvarum, except when S. cerevisiae was the dominating species. Application of whole genome amplification did not prevent the preferential detection of H. uvarum. This handicap was resolved by applying an enrichment procedure up to saturation after which the melting peak of both species could clearly be identified.
Renard
Angelique
A
Agricultural Science and Technology Department, Genetics, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain.
Gómez di Marco
Perla
P
Egea-Cortines
Marcos
M
Weiss
Julia
J
D001628:Beverages / Q000382:microbiology*; D032084:Citrus sinensis / Q000382:microbiology; D015169:Colony Count, Microbial / Q000379:methods; D004271:DNA, Fungal / Q000737:chemistry / Q000235:genetics; D005506:Food Contamination / Q000032:analysis*; D005784:Gene Amplification; D016681:Genome, Fungal / Q000235:genetics; D055321:Hanseniaspora / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012340:RNA, Ribosomal, 5.8S / Q000737:chemistry / Q000235:genetics; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification*; D012680:Sensitivity and Specificity; D013045:Species Specificity
D004271:DNA, Fungal; D012340:RNA, Ribosomal, 5.8S