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dc.contributor.authorSchwendimann, Livia Maya-
dc.contributor.authorKauf, Peter-
dc.contributor.authorFieseler, Lars-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.date.accessioned2018-06-04T13:39:17Z-
dc.date.available2018-06-04T13:39:17Z-
dc.date.issued2015-08-
dc.identifier.issn0167-7012de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6519-
dc.description.abstractTo 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofJournal of Microbiological Methodsde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectLactobacillus fermentumde_CH
dc.subjectLactobacillus plantarumde_CH
dc.subjectQPCRde_CH
dc.subjectCoca bean fermentationde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDevelopment of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentationde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.mimet.2015.05.022de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end99de_CH
zhaw.pages.start94de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume115de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
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.


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