title: Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
abstract: A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of those species during ripening of derived dairy products. A major increase in understanding the starter culture contribution to cheese ecosystem could be harnessed to control cheese ripening and flavor formation.
authors.affiliation: Department of Food Science, University of Parma, Parco Area delle Scienze 95/A, Parma, Italy.
authors.forename: Benedetta
authors.initials: B
authors.lastname: Bottari
authors.forename: Caterina
authors.initials: C
authors.lastname: Agrimonti
authors.forename: Monica
authors.initials: M
authors.lastname: Gatti
authors.forename: Erasmo
authors.initials: E
authors.lastname: Neviani
authors.forename: Nelson
authors.initials: N
authors.lastname: Marmiroli
mesh_terms: D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D005516:Food Microbiology / Q000379:methods*; D017404:In Situ Hybridization, Fluorescence; D007778:Lactobacillus / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification; D016133:Polymerase Chain Reaction; D060888:Real-Time Polymerase Chain Reaction / Q000592:standards*; D012680:Sensitivity and Specificity; D048249:Streptococcus thermophilus / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification