Rapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy products

Basit Öğe Kaydı
dc.authoridKaraca, Basar/0000-0001-6943-8965
dc.authoridKarakaya, Ayse Busra/0000-0002-5260-4303
dc.contributor.authorKaraca, Basar
dc.contributor.authorKarakaya, Ayse Busra
dc.contributor.authorOzcan, Birgul
dc.contributor.authorCihan, Arzu Coleri
dc.date.accessioned2024-09-18T21:05:25Z
dc.date.available2024-09-18T21:05:25Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThermophilic spore-forming bacteria, especially Anoxybacillus and Geobacillus species, are a major problem for dairy industry. The presence of these thermophilic bacilli in the dairy products is considered a poor hygiene indicator during product processing. The commonly preferred culture-dependent detection methods are time consuming. Therefore, the development of rapid and reliable molecular approaches for the detection of these problematic microorganisms in food processing is essential. In this context, specific primers for the gene (spo0A) that initiates sporulation were designed for Anoxybacillus kamchatkensis subsp. asaccharedens (F81) and Geobacillus thermodenitrificans (DSM 465(T)), which have been shown to be strong biofilm producers in dairy products. For this purpose, a quantitative polymerase chain reaction (qPCR) assay was developed. The qPCR standard curves obtained with these primers allowed a total viable cell count in the range of 10(1)-10(8) CFU/ml for G. thermodenitrificans, while the spore count was in the range of 10(3)-10(8) CFU/ml. The primer developed for A. kamchatkensis subsp. asaccharedens was able to detect viable total cells and spores with much higher sensitivity (10(1)-10(8) CFU/ml viable total cells, 10(2)-10(8) CFU/ml spores). The primers developed in this study allowed separate detection of Anoxybacillus and Geobacillus in dual culture experiments. The primers and method developed in this study can also be used for rapid detection of Anoxybacillus and Geobacillus contamination in mixed cultures.en_US
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [116Z422]en_US
dc.description.sponsorshipThis research was supported by The Scientific and Technical Research Council of Turkey (TUBITAK) under Project no.116Z422.en_US
dc.identifier.doi10.1111/jfs.12964
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85124605182en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfs.12964
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13558
dc.identifier.volume42en_US
dc.identifier.wosWOS:000755110100001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTime Pcr Assayen_US
dc.subjectThermophilic Bacillien_US
dc.subjectMicrobial Biofilmsen_US
dc.subjectMilk Powdersen_US
dc.subjectSporesen_US
dc.subjectEnumerationen_US
dc.subjectFlavithermusen_US
dc.subjectAttachmenten_US
dc.subjectIndustryen_US
dc.titleRapid detection of Geobacillus and Anoxybacillus species by quantitative qPCR (qPCR) in commercial dairy productsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu