Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese

Smart Nanohydrogels for Controlled Release of Food Preservatives

“…These inconveniences make reasonable contrast the antimicrobial efficacy of pimaricin-loaded nanohydrogel coatings by procedures independent of yeast or fungal cultures. In this sense, several authors have developed methods based on the detection and quantification of DNA, which avoids the aforementioned problems [4,56] but not to quantify the total fungal counts in cheeses so far.…”

Application of PCR-Based Methods to Dairy Products and to Non-Dairy Probiotic Products

“…Most methods described in the literature involve prior separation of the cells (Allmann et al, 1995;Herman et al, 1997;Serpe et al, 1999;Torriani et al, 1999;McKillip et al, 2000;Coppola et al, 2001;Ogier et al, 2002;Randazzo et al, 2002;Ercolini et al, 2003;Furet et al, 2004;Ogier et al, 2004;Baruzzi et al, 2005;Rudi et al, 2005;Rademaker et al, 2006;ElBaradei et al, 2007;Lopez-Enriquez et al, 2007;Parayre et al, 2007;Rossmanith et al, 2007;Trmcic et al, 2008;Van Hoorde et al, 2008;Alegría et al, 2009;Dolci et al, 2009;Zago et al, 2009;Le Dréan et al, 2010;Mounier et al, 2010). The recovery of cells from milks or fermented milks is easier to perform than from cheeses.…”

“…Baruzzi et al (2005), Trmcic et al (2008), and Furet et al (2004) used a commercial kit in which proteins are eliminated by the use of a protein precipitation solution. Column-based or DNA-binding matrix purification methods have also been used (Rudi et al, 2005;Parayre et al, 2007;Zago et al, 2009;Le Dréan et al, 2010), sometimes as a final purification step after phenol/chloroform extraction (Stevens and Jaykus, 2004;LopezEnriquez et al, 2007). Separation of cells from the food matrix simplifies the subsequent steps of DNA extraction because most undesirable compounds such as matrix-associated reaction inhibitors are eliminated at the first step of extraction.…”

“…rRNA sequence primers were also advised for the quantification of fungi in cheeses by real-time PCR. The variable D1/D2 domain of the 26S rRNA and the ITS1 region of the rRNA genes were targeted for the study of yeasts (Larpin et al, 2006;Makino et al, 2010) and Penicillium roqueforti (Le Dréan et al, 2010).…”

The effect of genetically modified Lactobacillus plantarum 590 on the gut health of sprague–dawley rats

“…In recent years, RT-PCR has proven to be a simple yet reliable technique to quantify microorganisms and has been used successfully with bacteria, yeasts in milk products (27), and Penicillium camemberti and P. roqueforti mycelium in cheese (28). The problem of some bacteria being unable to be cultured by traditional plate counting techniques was solved by RT-PCR.…”