Food and Fermentation Industries >

2020 , Vol. 46 >Issue 15: 238 - 244

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023849

Simultaneously qualitative and quantitative detections of probiotics in fermented milk using qPCR

  • QIN Luqi ,
  • LIANG Xiaolin ,
  • PAN Haibo ,
  • MO Minggui ,
  • RAO Chuanyan ,
  • NIE MengLin ,
  • MEI Lihua ,
  • Li Quanyang
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  • 1(College of Light Industry and Food Engineering, Guangxi University,Nanning 500004,China)
    2(Liuzhou Kangxiaole Dairy Co. Ltd,Liuzhou 545007,China)

Received date: 2020-03-04

  Revised date: 2020-04-16

  Online published: 2020-08-15

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Abstract

In order to rapidly and accurately detect the quantity and the quality of Lactobacillus casei and Lactobacillus reuteri in probiotic fermented milk,a dual real-time fluorescence quantitative polymerase chain reaction (PCR) detection method was established by selecting and optimizing specific amplification primers of L. casei and L. reuteri. The results showed that the established standard curve equation had a good linear relationship,and the correlation coefficient R2 was above 0.99. Random sampling of commercial products showed that sample 1 and 2 did not contain L. casei or L. reuteri. In DIY probiotics fermented milk (3.7±0.35)×109 copies/mL of L. casei and (4.8±0.26)×109 copies/mL of L. reuteri was detected,while in sample 3 (1.39±0.25)×109 copies/mL of L. casei and no L. reuteri was detected. The detection results were consistent with the known probiotic species and quantity information. The above results showed that the real-time fluorescence quantitative PCR method established in this study could detect the quantity and quality of L. casei and L. reuteri in probiotic fermented milk quickly and accurately.

Key words： Lactobacillus casei; Lactobacillus reuteri; fluorescence quantitative PCR; qualitative detection; quantitative detection

Cite this article

QIN Luqi , LIANG Xiaolin , PAN Haibo , MO Minggui , RAO Chuanyan , NIE MengLin , MEI Lihua , Li Quanyang . Simultaneously qualitative and quantitative detections of probiotics in fermented milk using qPCR[J]. Food and Fermentation Industries, 2020 , 46(15) : 238 -244 . DOI: 10.13995/j.cnki.11-1802/ts.023849

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