Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation

Schwendimann, Livia Maya; Kauf, Peter; Fieseler, Lars; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne

doi:10.1016/j.mimet.2015.05.022

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation
Authors:	Schwendimann, Livia Maya Kauf, Peter Fieseler, Lars Gantenbein-Demarchi, Corinne Miescher Schwenninger, Susanne
DOI:	10.1016/j.mimet.2015.05.022
Published in:	Journal of Microbiological Methods
Volume(Issue):	115
Page(s):	94
Pages to:	99
Issue Date:	Aug-2015
Publisher / Ed. Institution:	Elsevier
ISSN:	0167-7012
Language:	English
Subjects:	Lactobacillus fermentum; Lactobacillus plantarum; QPCR; Coca bean fermentation
Subject (DDC):	664: Food technology
Abstract:	To monitor dominant species of lactic acid bacteria during cocoa bean fermentation, i.e. Lactobacillus plantarum and Lactobacillus fermentum, a fast and reliable culture-independent qPCR assay was developed. A modified DNA isolation procedure using a commercial kit followed by two species-specific qPCR assays resulted in 100% sensitivity for L. plantarum and L. fermentum. Kruskal–Wallis and post-hoc analyses of data obtained from experiments with cocoa beans that were artificially spiked with decimal concentrations of L. plantarum and L. fermentum strains allowed the calculation of a regression line suitable for the estimation of both species with a detection limit of 3 to 4 Log cells/g cocoa beans. This process was successfully tested for efficacy through the analyses of samples from laboratory-scale cocoa bean fermentations with both the qPCR assay and a culture-dependent method which resulted in comparable results.
URI:	https://digitalcollection.zhaw.ch/handle/11475/6519
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Schwendimann, L. M., Kauf, P., Fieseler, L., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2015). Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation. Journal of Microbiological Methods, 115, 94–99. https://doi.org/10.1016/j.mimet.2015.05.022

Schwendimann, L.M. et al. (2015) ‘Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation’, Journal of Microbiological Methods, 115, pp. 94–99. Available at: https://doi.org/10.1016/j.mimet.2015.05.022.

L. M. Schwendimann, P. Kauf, L. Fieseler, C. Gantenbein-Demarchi, and S. Miescher Schwenninger, “Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation,” Journal of Microbiological Methods, vol. 115, pp. 94–99, Aug. 2015, doi: 10.1016/j.mimet.2015.05.022.

SCHWENDIMANN, Livia Maya, Peter KAUF, Lars FIESELER, Corinne GANTENBEIN-DEMARCHI und Susanne MIESCHER SCHWENNINGER, 2015. Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation. Journal of Microbiological Methods. August 2015. Bd. 115, S. 94–99. DOI 10.1016/j.mimet.2015.05.022

Schwendimann, Livia Maya, Peter Kauf, Lars Fieseler, Corinne Gantenbein-Demarchi, and Susanne Miescher Schwenninger. 2015. “Development of a Quantitative PCR Assay for Rapid Detection of Lactobacillus Plantarum and Lactobacillus Fermentum in Cocoa Bean Fermentation.” Journal of Microbiological Methods 115 (August): 94–99. https://doi.org/10.1016/j.mimet.2015.05.022.

Schwendimann, Livia Maya, et al. “Development of a Quantitative PCR Assay for Rapid Detection of Lactobacillus Plantarum and Lactobacillus Fermentum in Cocoa Bean Fermentation.” Journal of Microbiological Methods, vol. 115, Aug. 2015, pp. 94–99, https://doi.org/10.1016/j.mimet.2015.05.022.