Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

被引:9
作者
Caldera, L. [1 ]
Arioli, S. [1 ]
Stuknyte, M. [1 ]
Scarpellini, M. [1 ]
Franzetti, L. [1 ]
机构
[1] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, I-20133 Milan, Italy
关键词
mozzarella cheese; Pseudomonas spp; quantification of dead; alive; viable but noncultivable cells; retro-transcribed quantitative PCR; SEASONAL-CHANGES; MILK; FLUORESCENS; BLUE; MANUFACTURE; SPOILAGE; BACTERIA; CULTURES; STRAIN; RAW;
D O I
10.3168/jds.2015-9677
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Pseudomonas spp. is the main psychrotrophic genus involved in the spoilage of raw milk and more in general of dairy products, such as mozzarella cheese. The members of this bacterial species are able to produce heat-resistant proteolytic enzymes, determining the casein hydrolysis, and as a consequence, a reduction of the shelf life and sensory quality of the products. Therefore, the spoilage activity could be attributed not only to viable, but also to viable but noncultivable (VBNC) cells. For this reason, the setup of a non-culture-based method is useful for a rapid detection of cells that are still alive, but no longer cultivable, such as VBNC cells. Here we propose a method based on DNA or RNA content (or both) to reveal the presence of dead, alive, and VBNC cells belonging to the genus Pseudomonas. The obtained results clearly indicate the limits of the classical plating count overcome by molecular detection of Pseudomonas spp. through DNA and RNA analysis, enabling us to establish the presence of different states of the cells.
引用
收藏
页码:8368 / 8374
页数:7
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