Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages

Abstract

The authenticity of probiotic products and fermented foods and beverages that have the status of protected designation of origin (PDO) or geographical indication (PGI) can be assessed via numerous methods. DNA-based technologies have emerged in recent decades as valuable tools to achieve food authentication, and advanced DNA-based methods and platforms are being developed. The present review focuses on the recent and advanced DNA-based techniques for the authentication of probiotic, PDO and PGI fermented foods and beverages. Moreover, the most promising DNA-based detection tools are presented. Strain- and species-specific DNA-based markers of microorganisms used as starter cultures or (probiotic) adjuncts for the production of probiotic and fermented food and beverages have been exploited for valuable authentication in several detection methods. Among the available technologies, propidium monoazide (PMA) real-time polymerase chain reaction (PCR)-based technologies allow for the on-time quantitative detection of viable microbes. DNA-based lab-on-a-chips are promising devices that can be used for the on-site and on-time quantitative detection of microorganisms. PCR-DGGE and metagenomics, even combined with the use of PMA, are valuable tools allowing for the fingerprinting of the microbial communities, which characterize PDO and PGI fermented foods and beverages, and they are necessary for authentication besides permitting the detection of extra or mislabeled species in probiotic products. These methods, in relation to the authentication of probiotic foods and beverages, need to be used in combination with PMA, culturomics or flow cytometry to allow for the enumeration of viable microorganisms.

Real-time PCR methods for identification and stability monitoring of Bifidobacterium longum subsp. longum UABl-14 during shelf life

“…This label non-compliance can result in partial or complete loss of efficacy (Tripathi and Giri, 2014;Kolaček et al, 2017;Sánchez et al, 2017;Jackson et al, 2019). Thus, analytical methods that support product authentication via confirming label information about product content is extremely important (Fusco et al, 2023). B. longum subsp.…”

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

“…Raw milk or thermized/boiled milk may be subjected to (i) natural fermentation, (ii) blackslopping or (iii) adjunct of commercial starter or single/multiple autochthonous microbial cultures. Depending on the raw materials used, the production step, the equipment and the manufacturing environment involved, the metabolic activity of the resulting specific microbiota is responsible for the final textural, sensorial, and probiotic features of each fermented milk and dairy product [28][29][30][31][32][33][34][35][36][37][38][39]. Within the microbiota responsible for the transformation of milk into fermented milk and dairy products, a pivotal role is played by lactic acid bacteria (LABs) while yeasts are arising as important contributors for their technological and probiotic attributes [39].…”

The Role of Promoting Agricultural and Food Products Certified with European Union Quality Schemes

“…To combat food fraud, advancements in food fraud detection methods have surfaced as significant instruments for food verification. These methods are increasingly being developed and employed to ensure the authenticity of PDO, PGI, and TSG food products, particularly in the domain of probiotic items and fermented foods and drinks [ 21 ]. Other advancements in technology, such as a stable isotope ratio analysis, are proving to be valuable tools in verifying the authenticity of PDO, PGI, and TSG food products.…”

“…These technologies help in accurately determining the origin and ingredients of products, thereby aiding in the fight against food fraud. Such technological interventions are crucial in maintaining the integrity of these certifications and ensuring consumer trust [ 21 , 22 ]. Thus, effective regulation and consumer education are key in combating food fraud.…”