Potential of using real-time PCR-based detection of spoilage yeast in fruit juice--a preliminary study

Garrett D Casey; Alan D W Dobson

doi:10.1016/j.ijfoodmicro.2003.09.002

Potential of using real-time PCR-based detection of spoilage yeast in fruit juice--a preliminary study

Int J Food Microbiol. 2004 Mar 15;91(3):327-35. doi: 10.1016/j.ijfoodmicro.2003.09.002.

Authors

Garrett D Casey¹, Alan D W Dobson

Affiliation

¹ Department of Microbiology, University College, National University of Ireland, Cork, Ireland.

PMID: 14984781
DOI: 10.1016/j.ijfoodmicro.2003.09.002

Abstract

A real-time PCR system was used to differentiate between the common spoilage yeasts, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Candida krusei, Rhodotorula glutinis and Saccharomyces cerevisiae, based on melting peak Tm analysis of the 5.8S rDNA subunit and the adjacent ITS2 region of these yeasts. By using the real-time PCR system and by targeting the citrate synthase (cs 1) gene of C. krusei, it was possible to develop a sensitive detection system to both identify and quantitate the level of C. krusei growth in an artificially contaminated apple juice sample.

MeSH terms

Beverages / microbiology*
Candida / isolation & purification*
Citrate (si)-Synthase / genetics
DNA, Fungal / analysis
DNA, Ribosomal / analysis
Food Contamination / analysis
Food Microbiology
Fruit*
Polymerase Chain Reaction / methods*
Rhodotorula / isolation & purification*
Saccharomyces cerevisiae / isolation & purification*
Sensitivity and Specificity
Zygosaccharomyces / isolation & purification*

Substances

DNA, Fungal
DNA, Ribosomal
Citrate (si)-Synthase