Food and Fermentation Industries >

2019 , Vol. 45 >Issue 12: 242 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020207

Application of PMA-qPCR in enumerating living microbes in fermented foods

  • CHEN Zhuojun ,
  • WEI Ming ,
  • LIN Guo ,
  • CHEN Yuqi ,
  • LIANG Shan ,
  • ZHANG Bolin ,
  • ZHU Baoqing
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  • 1. Beijing Key Laboratory of Forestry Food Processing and safety, Beijing Forestry University, Beijing 100083, China;
    2. COFCO Nutrition & Health Research Institute, Beijing 102209,China;
    3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China

Received date: 2019-02-15

  Revised date: 2019-03-08

  Online published: 2019-07-16

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Abstract

Fermented foods are favored by consumers because of their high nutritional values and tastes. Monitoring living microorganisms during processing and storage of fermented foods is important for quality control, production evaluation and process modification. Propidium monoazide (PMA) is a highly photosensitive DNA-binding dye that can be used with quantitative fluorescence real-time PCR (qPCR) for quick, accurate, and specific detection. The mechanisms and influencing factors of PMA-qPCR, as well as its applications in enumerating living microbes in wines, beers, and yoghurts were reviewed. It was found that the types of target microorganisms and PMA treatment conditions were the most important influencing factors. The linear ranges and detection limits of detectable microbes in various fermented foods were summarized. This review aimed to provide a reference for multi-faceted applications of PMA-qPCR.

Key words： fermented foods; enumeration of microorganisms; propidium monoazide (PMA); quantitative fluorescence real-time PCR

Cite this article

CHEN Zhuojun , WEI Ming , LIN Guo , CHEN Yuqi , LIANG Shan , ZHANG Bolin , ZHU Baoqing . Application of PMA-qPCR in enumerating living microbes in fermented foods[J]. Food and Fermentation Industries, 2019 , 45(12) : 242 -248 . DOI: 10.13995/j.cnki.11-1802/ts.020207

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