The beneficial contributions of Kazachstania servazzii are well-established in various food processes. This yeast also contributes in the spoilage of finished packaged food due to abundant gas production. In particular, an occurrence of K. servazzii was recently positively correlated with the formation of severe package swelling of some prepared fresh pizzas. To circumscribe this concern, a quantitative SYBR green real-time PCR assay based on a newly designed specific primer pair targeting the ribosomal ITS1-5.8S-ITS2 region of K. servazzii was developed. The quantification was enabled using a standard curve created from serially diluted plasmids containing the target sequence of the K. servazzii strain. A validation of the assay was achieved by enumeration of K. servazzii DNA copies from artificially infected culture broths containing non-contaminated pizza substrates. The newly developed method was then tested on total DNA extracted from packaged fresh pizzas, in which certain lots were swollen and thus suspected of containing K. servazzii. This study highlights that this newly developed quantitative assay is not only sufficiently sensitive, specific and reliable to be functionally used in food control as a routine method of detection, but also promising in specific studies that seek to further characterize the dynamic of this yeast in some increasingly popular food processes.
Keywords: Food; Package swelling; Pizza; Saccharomycetaceae; Spoilage; qPCR detection.
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