Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

Monnet, Christophe; Matijašić, Bojana Bogovič

doi:10.5772/36897

Cited by 4 publications

(3 citation statements)

References 182 publications

(302 reference statements)

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“…Studies focused on bacterial biodiversity during cheese processing may serve as the first step in the development of starter cultures containing technologically relevant microorganisms from the cheese under study ( Riquelme et al, 2015 ). Furthermore, these microorganisms could provide probiotic effects in the host, if properly isolated and characterized ( Monnet and Bogovic, 2012 ). To address the diversity of microbial communities throughout cheese manufacture and ripening, culture-independent molecular techniques such as pyrosequencing has been applied enabling rapid insight into composition, structure and dynamics of microbial communities ( Alegria et al, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

et al. 2018

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The dynamics of bacteria community of “Bola de Ocosingo” cheese, a Mexican artisanal raw milk cheese was investigated by high-throughput sequencing (454 pyrosequencing). Dairy samples (raw milk, curd, cheese at 50 and 110 days of ripening) were collected at dry (March-June) and rainy season (August-November) from three producers located in Chiapas, Mexico. In general, raw milk contained high bacterial diversity which was reduced throughout cheese manufacture. However, in two productions an important increase during cheese ripening was observed probably due to cross-contamination. Species such as Streptococcus thermophilus, Lactococcus lactis, Lactobacillus helveticus, L. delbrueckii and L. plantarum from which potential probiotic strains may be obtained, predominated during processing, varying its prevalence from one producer to another. Furthermore, low proportions of Escherichia coli/Shigella flexnerii were detected in almost all processes, however, could not be recovered by traditional methodology, indicating presence of non-cultivable cells. This work provides insights into bacteria communities of Bola de Ocosingo cheese for starter culture development, many of which are reported to provide health related benefits, and the usefulness of high-throughput sequencing to evidence cross-contamination during processing.

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Section: Introductionmentioning

confidence: 99%

Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

et al. 2018

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“…One of them is the extraction of RNA from the cheese matrix. Two types of methods can be distinguished: those based on the direct extraction from the cheese and those where cells are separated from the cheese matrix prior to RNA extraction (Kase and Pfefer, 2016;Monnet and Bogovic Matijasic, 2012).…”

Section: Introductionmentioning

confidence: 99%

Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment

Carbonne

Labadie

Cruaud

et al. 2022

International Journal of Food Microbiology

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“…For example, it is interesting to supplement genomic data, which give indications of the potential of a given microorganism in terms of metabolic activities, with gene expression data, which reveal the true capabilities of the microorganism inside the food product. Gene expression analyses have been performed with experimental cheeses or experimental fermented milks (4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18). To our knowledge, no study devoted to the quantification of gene transcripts in retail cheeses has been published as of this time.…”

mentioning

confidence: 99%

Quantification of Yeast and Bacterial Gene Transcripts in Retail Cheeses by Reverse Transcription-Quantitative PCR

Monnet

Straub

Castellote

et al. 2013

Appl Environ Microbiol

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The cheese microbiota contributes to a large extent to the development of the typical color, flavor, and texture of the final product. Its composition is not well defined in most cases and varies from one cheese to another. The aim of the present study was to establish procedures for gene transcript quantification in cheeses by reverse transcription-quantitative PCR. Total RNA was extracted from five smear-ripened cheeses purchased on the retail market, using a method that does not involve prior separation of microbial cells. 16S rRNA and malate:quinone oxidoreductase gene transcripts of Corynebacterium casei, Brevibacterium aurantiacum, and Arthrobacter arilaitensis and 26S rRNA and beta tubulin gene transcripts of Geotrichum candidum and Debaryomyces hansenii could be detected and quantified in most of the samples. Three types of normalization were applied: against total RNA, against the amount of cheese, and against a reference gene. For the first two types of normalization, differences of reverse transcription efficiencies from one sample to another were taken into account by analysis of exogenous control mRNA. No good correlation was found between the abundances of target mRNA or rRNA transcripts and the viable cell concentration of the corresponding species. However, in most cases, no mRNA transcripts were detected for species that did not belong to the dominant species. The applications of gene expression measurement in cheeses containing an undefined microbiota, as well as issues concerning the strategy of normalization and the assessment of amplification specificity, are discussed.

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Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

Cited by 4 publications

References 182 publications

Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing

Metatranscriptomics of cheese microbial communities: Efficiency of RNA extraction from various cheese types and of mRNA enrichment

Quantification of Yeast and Bacterial Gene Transcripts in Retail Cheeses by Reverse Transcription-Quantitative PCR

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