Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods

Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations durin...
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Autor*in:	Kim, Seul-Ah [verfasserIn] Bae, Jae-Han [verfasserIn] Seong, Hyunbin [verfasserIn] Han, Nam Soo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Species-specific primer Genome-based PCR Quantitative PCR assay

Übergeordnetes Werk:	Enthalten in: Food analytical methods - New York, NY : Springer, 2008, 13(2020), 4 vom: 05. Feb., Seite 992-999
Übergeordnetes Werk:	volume:13 ; year:2020 ; number:4 ; day:05 ; month:02 ; pages:992-999

Links:	Volltext

DOI / URN:	10.1007/s12161-020-01720-8

Katalog-ID:	SPR039324036

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520			\|a Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process.
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912			\|a GBV_ILN_32
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_101
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_120
912			\|a GBV_ILN_138
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2107
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2188
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2446
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2472
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_2548
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4046
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
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912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4328
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4336
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author_variant	s a k sak j h b jhb h s hs n s h ns nsh
matchkey_str	article:1936976X:2020----::eeomnoluootcatspcfcuniaiecadtapiainoietfcto
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publishDate	2020
allfields	10.1007/s12161-020-01720-8 doi (DE-627)SPR039324036 (SPR)s12161-020-01720-8-e DE-627 ger DE-627 rakwb eng 660 540 ASE Kim, Seul-Ah verfasserin aut Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process. Species-specific primer (dpeaa)DE-He213 Genome-based PCR (dpeaa)DE-He213 Quantitative PCR assay (dpeaa)DE-He213 Bae, Jae-Han verfasserin aut Seong, Hyunbin verfasserin aut Han, Nam Soo verfasserin aut Enthalten in Food analytical methods New York, NY : Springer, 2008 13(2020), 4 vom: 05. Feb., Seite 992-999 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:13 year:2020 number:4 day:05 month:02 pages:992-999 https://dx.doi.org/10.1007/s12161-020-01720-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 13 2020 4 05 02 992-999
spelling	10.1007/s12161-020-01720-8 doi (DE-627)SPR039324036 (SPR)s12161-020-01720-8-e DE-627 ger DE-627 rakwb eng 660 540 ASE Kim, Seul-Ah verfasserin aut Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process. Species-specific primer (dpeaa)DE-He213 Genome-based PCR (dpeaa)DE-He213 Quantitative PCR assay (dpeaa)DE-He213 Bae, Jae-Han verfasserin aut Seong, Hyunbin verfasserin aut Han, Nam Soo verfasserin aut Enthalten in Food analytical methods New York, NY : Springer, 2008 13(2020), 4 vom: 05. Feb., Seite 992-999 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:13 year:2020 number:4 day:05 month:02 pages:992-999 https://dx.doi.org/10.1007/s12161-020-01720-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 13 2020 4 05 02 992-999
allfields_unstemmed	10.1007/s12161-020-01720-8 doi (DE-627)SPR039324036 (SPR)s12161-020-01720-8-e DE-627 ger DE-627 rakwb eng 660 540 ASE Kim, Seul-Ah verfasserin aut Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process. Species-specific primer (dpeaa)DE-He213 Genome-based PCR (dpeaa)DE-He213 Quantitative PCR assay (dpeaa)DE-He213 Bae, Jae-Han verfasserin aut Seong, Hyunbin verfasserin aut Han, Nam Soo verfasserin aut Enthalten in Food analytical methods New York, NY : Springer, 2008 13(2020), 4 vom: 05. Feb., Seite 992-999 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:13 year:2020 number:4 day:05 month:02 pages:992-999 https://dx.doi.org/10.1007/s12161-020-01720-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 13 2020 4 05 02 992-999
allfieldsGer	10.1007/s12161-020-01720-8 doi (DE-627)SPR039324036 (SPR)s12161-020-01720-8-e DE-627 ger DE-627 rakwb eng 660 540 ASE Kim, Seul-Ah verfasserin aut Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process. Species-specific primer (dpeaa)DE-He213 Genome-based PCR (dpeaa)DE-He213 Quantitative PCR assay (dpeaa)DE-He213 Bae, Jae-Han verfasserin aut Seong, Hyunbin verfasserin aut Han, Nam Soo verfasserin aut Enthalten in Food analytical methods New York, NY : Springer, 2008 13(2020), 4 vom: 05. Feb., Seite 992-999 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:13 year:2020 number:4 day:05 month:02 pages:992-999 https://dx.doi.org/10.1007/s12161-020-01720-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 13 2020 4 05 02 992-999
allfieldsSound	10.1007/s12161-020-01720-8 doi (DE-627)SPR039324036 (SPR)s12161-020-01720-8-e DE-627 ger DE-627 rakwb eng 660 540 ASE Kim, Seul-Ah verfasserin aut Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process. Species-specific primer (dpeaa)DE-He213 Genome-based PCR (dpeaa)DE-He213 Quantitative PCR assay (dpeaa)DE-He213 Bae, Jae-Han verfasserin aut Seong, Hyunbin verfasserin aut Han, Nam Soo verfasserin aut Enthalten in Food analytical methods New York, NY : Springer, 2008 13(2020), 4 vom: 05. Feb., Seite 992-999 (DE-627)566007320 (DE-600)2424728-5 1936-976X nnns volume:13 year:2020 number:4 day:05 month:02 pages:992-999 https://dx.doi.org/10.1007/s12161-020-01720-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 13 2020 4 05 02 992-999
language	English
source	Enthalten in Food analytical methods 13(2020), 4 vom: 05. Feb., Seite 992-999 volume:13 year:2020 number:4 day:05 month:02 pages:992-999
sourceStr	Enthalten in Food analytical methods 13(2020), 4 vom: 05. Feb., Seite 992-999 volume:13 year:2020 number:4 day:05 month:02 pages:992-999
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Species-specific primer Genome-based PCR Quantitative PCR assay
dewey-raw	660
isfreeaccess_bool	false
container_title	Food analytical methods
authorswithroles_txt_mv	Kim, Seul-Ah @@aut@@ Bae, Jae-Han @@aut@@ Seong, Hyunbin @@aut@@ Han, Nam Soo @@aut@@
publishDateDaySort_date	2020-02-05T00:00:00Z
hierarchy_top_id	566007320
dewey-sort	3660
id	SPR039324036
language_de	englisch
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author	Kim, Seul-Ah
spellingShingle	Kim, Seul-Ah ddc 660 misc Species-specific primer misc Genome-based PCR misc Quantitative PCR assay Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
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topic_title	660 540 ASE Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods Species-specific primer (dpeaa)DE-He213 Genome-based PCR (dpeaa)DE-He213 Quantitative PCR assay (dpeaa)DE-He213
topic	ddc 660 misc Species-specific primer misc Genome-based PCR misc Quantitative PCR assay
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title	Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
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title_full	Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
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author_browse	Kim, Seul-Ah Bae, Jae-Han Seong, Hyunbin Han, Nam Soo
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title_sort	development of leuconostoc lactis–specific quantitative pcr and its application for identification and enumeration in fermented foods
title_auth	Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
abstract	Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process.
abstractGer	Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process.
abstract_unstemmed	Abstract Leuconostoc lactis plays a pivotal role in providing a pleasant aroma in fermented foods. In this study, an L. lactis-specific quantitative PCR (qPCR) method was developed by designing species-specific primers using comparative pan-genomic analysis to monitor the microbial populations during food fermentation. As a result, a hypothetical protein-encoding gene, Llac_03470, was selected as a target gene to detect L. lactis using a designed set of primers (NlacF and NlacR). PCR analysis against genomic DNA of various lactic acid bacteria confirmed the specificity of the primers for the detection of genomic DNA of L. lactis strains. By using the primer set, a standard curve for qPCR analysis of L. lactis was established, and no significant differences (p < 0.05) were found in the yields of the genomic DNA recovered from MRS medium and kimchi. In addition, the qPCR was validated to successfully enumerate L. lactis during kimchi fermentation. In conclusion, the newly developed qPCR method in this study can be used to detect L. lactis in fermented kimchi and to monitor the change in its population during the fermentation process.
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container_issue	4
title_short	Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods
url	https://dx.doi.org/10.1007/s12161-020-01720-8
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author2	Bae, Jae-Han Seong, Hyunbin Han, Nam Soo
author2Str	Bae, Jae-Han Seong, Hyunbin Han, Nam Soo
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doi_str	10.1007/s12161-020-01720-8
up_date	2024-07-03T23:20:06.124Z
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Development of Leuconostoc lactis–Specific Quantitative PCR and its Application for Identification and Enumeration in Fermented Foods

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