Identification of probiotic microorganisms in South African products using PCR-based DGGE analysis

Simple item page
dc.contributor.authorTheunissen J.
dc.contributor.authorBritz T.J.
dc.contributor.authorTorriani S.
dc.contributor.authorWitthuhn R.C.
dc.date.accessioned2011-05-15T15:56:48Z
dc.date.available2011-05-15T15:56:48Z
dc.date.issued2005
dc.description.abstractProbiotic microorganisms in commercial yoghurts and other food products are currently identified by traditional methods such as growth on selective media, morphological and biochemical characteristics. In this study, PCR-based DGGE analysis was used for the rapid and accurate identification of probiotic microorganisms from South African yoghurts and lyophilized preparations in capsule and tablet form. To identify the microorganisms present in these products, the DGGE profiles obtained were compared to two reference markers (A and B) composed of five lactobacilli and seven Bifidobacterium species, respectively. The results obtained were confirmed by species-specific PCR, as well as sequence analyses of unknown bands not present in the reference markers. It was found that only 54.5% of the probiotic yoghurts contained the microorganisms stated on the label compared to only a third (33.3%) of the lyophilized probiotic products. Some Bifidobacterium species were incorrectly identified and various microorganisms were detected that were not listed on the label. Sequence analyses confirmed the presence of Streptococcus spp. other than the yoghurt starter, Streptococcus thermophilus, in some of these products and in some instances label information was vague and non-scientific. PCR-based DGGE analyses proved to be a valuable culture-independent approach for the rapid and specific identification of the microbial species present in South African probiotic products. © 2004 Elsevier B.V. All rights reserved.
dc.description.versionArticle
dc.identifier.citationInternational Journal of Food Microbiology
dc.identifier.citation98
dc.identifier.citation1
dc.identifier.issn1681605
dc.identifier.other10.1016/j.ijfoodmicro.2004.05.004
dc.identifier.urihttp://hdl.handle.net/10019.1/10051
dc.subjectprobiotic agent
dc.subjectyoghurt
dc.subjectaccuracy
dc.subjectanalytic method
dc.subjectarticle
dc.subjectbacterial gene
dc.subjectbacterium detection
dc.subjectbacterium identification
dc.subjectBifidobacterium
dc.subjectcontrolled study
dc.subjectdenaturing gradient gel electrophoresis
dc.subjectfood analysis
dc.subjectgene sequence
dc.subjectLactobacillus
dc.subjectnonhuman
dc.subjectpolymerase chain reaction
dc.subjectsequence analysis
dc.subjectSouth Africa
dc.subjectStreptococcus thermophilus
dc.subjectBifidobacterium
dc.subjectColony Count, Microbial
dc.subjectDNA, Bacterial
dc.subjectElectrophoresis, Agar Gel
dc.subjectFood Microbiology
dc.subjectLactobacillus
dc.subjectPolymerase Chain Reaction
dc.subjectProbiotics
dc.subjectSensitivity and Specificity
dc.subjectSouth Africa
dc.subjectSpecies Specificity
dc.subjectYogurt
dc.subjectBifidobacterium
dc.subjectLactobacillus
dc.subjectStreptococcus
dc.subjectStreptococcus thermophilus
dc.titleIdentification of probiotic microorganisms in South African products using PCR-based DGGE analysis
dc.typeArticle
Files
Collections
Stellenbosch University - Scopus Publications