title: Rapid detection and identification of probiotic Lactobacillus casei ATCC 393 by multiplex PCR.
abstract: Many functional foods containing probiotic strains have been developed recently. Lactobacillus casei ATCC 393 is one of the most frequently used cultures in probiotic products. The present study aimed to develop a method for the detection and identification of L. casei ATCC 393 based on genetic polymorphisms of the hsp60 gene. A multiplex polymerase chain reaction (PCR) assay was designed, utilizing two novel strain-specific primer sets that enable identification of L. casei ATCC 393.The accuracy of our method was further confirmed by successful identification of our strain in probiotic cheese. The method described is an easy to use, rapid, inexpensive and accurate tool that may be readily applied to food, fecal and intestinal samples.
authors.affiliation: Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece.
authors.forename: Athanasios
authors.initials: A
authors.lastname: Karapetsas
authors.forename: Eleftherios
authors.initials: E
authors.lastname: Vavoulidis
authors.forename: Alex
authors.initials: A
authors.lastname: Galanis
authors.forename: Raphael
authors.initials: R
authors.lastname: Sandaltzopoulos
authors.forename: Yiannis
authors.initials: Y
authors.lastname: Kourkoutas
mesh_terms: D001426:Bacterial Proteins / Q000235:genetics; D001431:Bacteriological Techniques / Q000379:methods*; D018834:Chaperonin 60 / Q000235:genetics; D002611:Cheese / Q000382:microbiology; D017931:DNA Primers / Q000235:genetics; D004269:DNA, Bacterial / Q000235:genetics; D006801:Humans; D007780:Lacticaseibacillus casei / Q000235:genetics / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction / Q000379:methods*; D019936:Probiotics; D012680:Sensitivity and Specificity
chemical_list: D001426:Bacterial Proteins; D018834:Chaperonin 60; D017931:DNA Primers; D004269:DNA, Bacterial