Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese

Food Microbiology

Volumn 29, Issue 1, 2012, Pages 132-140

  Falentin, Hélène ^a   Henaff, Nadine ^b   Le Bivic, Pierre ^a   Deutsch, Stéphanie Marie ^a   Parayre, Sandrine ^a   Richoux, Romain ^c   Sohier, Daniele ^b   Thierry, Anne ^a   Lortal, Sylvie ^a   Postollec, Florence ^b  

^a UMR1253   (France)

^b ADRIA Développement UMT 08 3 PHYSI'Opt   (France)

^c ACTILAIT   (France)

Author keywords

Gene expression; Lactic acid bacteria; Ripening; RT qPCR; Starter; Swiss cheese

Indexed keywords

BACTERIAL PROTEIN; LACTIC ACID;

ARTICLE; CHEESE; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEAT; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

BACTERIAL PROTEINS; CHEESE; HOT TEMPERATURE; LACTIC ACID; LACTOBACILLUS; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 80054922666     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.09.009     Document Type: Article

References (27)

1. Alarcon B., Vicedo B., Aznar R. PCR-based procedures for detection and quantification of Staphylococcus aureus and their application in food. J. Appl. Microbiol. 2006, 100:352-364.
2. Alleron L., Merlet N., Lacombe C., Frere J. Long-term survival of Legionella pneumophila in the viable but nonculturable state after monochloramine treatment. Curr. Microbiol. 2008, 57:497-502.
3. Cenciarini C., Courtois S., Raoult D., La Scola B. Influence of long time storage in mineral water on RNA stability of Pseudomonas aeruginosa and Escherichia coli after heat inactivation. PloS one 2008, 3.
4. Deutsch S.M., Ferain T., Delcour J., Lortal S. Lysis of lysogenic strains of Lactobacillus helveticus in Swiss cheeses and first evidence of concomitant Streptococcus thermophilus lysis. Int. Dairy J. 2002, 12:591-600.
5. Dolci P., Alessandria V., Rantsiou K., Bertolino M., Cocolin L. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese. Int. J. Food Microbiol. 2010, 143:71-75.
6. Falentin H., Postollec F., Parayre S., Henaff N., Le Bivic P., Richoux R., Thierry A., Sohier D. Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture. Int. J. Food Microbiol. 2010, 144:10-19.
7. Fröhlich-Wyder M.T., Bachmann H.P. Cheeses with propionic acid fermentation. Cheese. Chemistry, Physics and Microbiology 2004, 141-156. Elsevier, London, Ref Type: Book Chapter. third ed. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
8. Gagnaire V., Lortal S., Leonil J. Free active peptidases are detected in Emmental juice extracted before ripening in the warm room. J. Dairy Res. 1998, 65:119-128.
9. Gagnaire V., Piot M., Camier B., Vissers J.P.C., Jan G., Leonil J. Survey of bacterial proteins released in cheese: a proteomic approach. Int. J. Food Microbiol. 2004, 94:185-201.
10. Gonzalez-Escalona N., Fey A., Hofle M.G., Espejo R.T., Guzman C.A. Quantitative reverse transcription polymerase chain reaction analysis of Vibrio cholerae cells entering the viable but non-culturable state and starvation in response to cold shock. Env. Microbiol. 2006, 8:658-666.
11. He Y.P., Chen C.Y. Quantitative analysis of viable, stressed and dead cells of Campylobacter jejuni strain 81-176. Food Microbiol. 2010, 27:439-446.
12. Jensen M.P., Ardo Y., Vogensen F.K. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains. Lett. Appl. Microbiol. 2009, 49:396-402.
13. Juste A., Thomma B.P.H.J., Lievens B. Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiol. 2008, 25:745-761.
14. Keer J.T., Birch L. Molecular methods for the assessment of bacterial viability. J. Microbiol. Methods 2003, 53:175-183.
15. Lahtinen S.J., Ahokoski H., Reinikainen J.P., Gueimonde M., Nurmi J., Ouwehand A.C., Salminen S.J. Degradation of 16S rRNA and attributes of viability of viable but nonculturable probiotic bacteria. Lett. Appl. Microbiol. 2008, 46:693-698.
16. Lindner J.D.D., Bernini V., De Lorentiis A., Pecorari A., Neviani E., Gatti M. Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening. Dairy Sci. Technol. 2008, 88:511-523.
17. Lortal S., Lemee R., Valence F. Autolysis of thermophilic lactobacilli and dairy propionibacteria: a review. Lait 1997, 77:133-150.
18. Parayre S., Falentin H., Madec M.N., Sivieri K., Le Dizes A.S., Sohier D., Lortal S. Easy DNA extraction method and optimisation of PCR-temporal temperature gel electrophoresis to identify the predominant high and low GC-content bacteria from dairy products. J. Microbiol. Methods 2007, 69:431-441.
19. Rantsiou K., Alessandria V., Urso R., Dolci P., Cocolin L. Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR. Int. J. Food Microbiol. 2008, 121:99-105.
20. Richoux R., Kerjean J.R. Technological properties of pure propionibacteria strains - test in small-scale swiss-type cheese. Lait 1995, 75:45-59.
21. Sheehan A., O'Loughlin C., O'Cuinn G., FitzGerald R.J., Wilkinson M.G. Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility. J. Appl. Microbiol. 2005, 99:1007-1018.
22. Sheridan G.E.C., Masters C.I., Shallcross J.A., Mackey B.M. Detection of mRNA by reverse transcription PCR as an indicator of viability in Escherichia coli cells. Appl. Environ. Microbiol. 1998, 64:1313-1318.
23. Thierry A., Maillard M.B., Richoux R., Lortal S. Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria. J. Agr. Food Chem. 2006, 54:6819-6824.
24. Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.L. Swiss cheese ripening: dynamics of bacterial populations and evolution of the aqueous phase composition for three industrial cheeses. Lait 1998, 78:521-542.
25. Thompson, J.D., Gibson, T.J., Higgins, D.G., 2002. Multiple Sequence Alignment Using ClustalW and ClustalX, Curr Protoc Bioinformatics Chapter 2, Unit 2.3.
26. Valence F., Richoux R., Thierry D., Palva A., Lortal S. Autolysis of Lactobacillus helveticus and Propionibacterium freudenreichii in Swiss cheeses: first evidence by using species-specific lysis markers. J. Dairy Res. 1998, 65:609-620.
27. Zago M., Fornasari M.E., Rossetti L., Bonvini B., Scano L., Carminati D., Giraffa G. Population dynamics of lactobacilli in Grana cheese. Ann. Microbiol. 2007, 57:349-353.