title: Quantification of Staphylococcus aureus in white cheese by the improved DNA extraction strategy combined with TaqMan and LNA probe-based qPCR.
abstract: Four different bacterial DNA extraction strategies and two different qPCR probe chemistries were studied for detection of Stapylococcus aureus from white cheeses. Method employing trypsin treatment followed by a commercial kit application and TaqMan probe-based qPCR was the most sensitive one detecting higher counts than standards in naturally contaminated samples.
authors.affiliation: Department of Food Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey. Electronic address: pkadiroglu@adanabtu.edu.tr.
authors.forename: Pınar
authors.initials: P
authors.lastname: Kadiroğlu
authors.affiliation: Department of Food Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey. Electronic address: figenkorel@iyte.edu.tr.
authors.forename: Figen
authors.initials: F
authors.lastname: Korel
authors.affiliation: Department of Food Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey. Electronic address: cagatayceylan@iyte.edu.tr.
authors.forename: Cagatay
authors.initials: C
authors.lastname: Ceylan
mesh_terms: D058491:Bacterial Load / Q000379:methods*; D002611:Cheese / Q000382:microbiology*; D004269:DNA, Bacterial / Q000302:isolation & purification*; D060888:Real-Time Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity; D013211:Staphylococcus aureus / Q000235:genetics / Q000302:isolation & purification*
chemical_list: D004269:DNA, Bacterial
keywords: Cheese; LNA; Staphylococcus aureus; TaqMan; qPCR