title: A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages.
abstract: Weissella viridescens has been identified as one of the lactic acid bacteria (LAB) responsible for the spoilage of "morcilla de Burgos". In order to identify and quantify this bacterium in "morcilla de Burgos", a new specific PCR procedure has been developed. The primers and Taqman probe were designed on the basis of a sequence from the gene recN. To confirm the specificity of the primers, 77 strains from the genera Carnobacterium, Enterococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Vagococcus and Weissella were tested by conventional PCR. The specificity of the primers and the correct functioning of the probe was confirmed by performing real-time PCR (qPCR) with 21 W. viridescens strains and 27 strains from other LAB genera. The levels of detection and quantification for the qPCR procedure proposed herein were determined for a pure culture of W. viridescens CECT 283(T) and for "morcilla de Burgos" artificially inoculated with this species. The primers were specific for W. viridescens, with only one product of 91 bp being observed for this species. Similarly, the qPCR reactions were found to be specific, amplifying at a mean CT of 15.0±0.4 only for W. viridescens strains. The limit of detection (LOD) and quantification (LOQ) for this procedure was established in 0.082 pg for genomic DNA from W. viridescens. With regard to the artificially inoculated "morcilla", the limit of quantification was established in 80 CFU/reaction and the limit of detection in 8 CFU/reaction. Consequently, the qPCR developed herein can be considered to be a good, fast, simple and accurate tool for the specific detection and quantification of W. viridescens in meat samples.
authors: Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain. Electronic address: emgomez@ubu.es.
authors: Erica M
authors: EM
authors: Gómez-Rojo
authors: Department of Advanced Materials, Nuclear Technology and Applied Nano/Biotechnology, University of Burgos, Parque Científico, Edificio I+D+I, Plaza Misael Bañuelos s/n, 09001, Burgos, Spain. Electronic address: lrsantacreu@ubu.es.
authors: L
authors: L
authors: Romero-Santacreu
authors: Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain. Electronic address: ijaime@ubu.es.
authors: I
authors: I
authors: Jaime
authors: Department of Biotechnology and Food Science, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain. Electronic address: jrovira@ubu.es.
authors: J
authors: J
authors: Rovira
mesh_terms: D017931:DNA Primers; D005516:Food Microbiology / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D060888:Real-Time Polymerase Chain Reaction; D012680:Sensitivity and Specificity; D058836:Weissella / Q000235:genetics* / Q000302:isolation & purification
chemical_list: D017931:DNA Primers
keywords: Lactic acid bacteria (LAB); Meat products; Real-time PCR; Weissella viridescens; recN