qPCR identification of selected probiotic bacteria in fer-mented white cabbage juicemented white cabbage juic

qPCR identification of selected probiotic bacteria in fer-mented white cabbage juicemented white cabbage juic

Článek recenzovaný mimo WoS a Scopus

The juice made from fermented cabbage is a traditional drink frequently consumed as a source of probiotic bacteria. We in-vestigated cabbage juice as a natural substrate for the growth of probiotic cultures before and after pasteurisation using molecular methods. According to the literature, four natu-rally occurring probiotic organisms in cabbage juice were selected (L. acidophilus, L. casei, L. delbruckii subsp. bul-garicus, and L. plantarum), and their occurrence was subsequently monitored in the samples using real-time PCR. The PCR products were detected on an agarose gel. Firstly, DNA amplification was verified using specific prim-ers for the genus Lactobacillus and individual species of pro-biotic microorganisms. The genus Lactobacillus’s presence was confirmed in fresh and pasteurized cabbage juice. Due to the decrease of the probiotic viability after pasteurization, the cabbage juice was enriched with the addition of probiot-ics. Their presence was monitored using cultivation methods and qPCR for two weeks after inoculation. The presence of individual selected species in conditions of enriched cab-bage juice was confirmed for all samples in both time inter-vals, although with a low percentage of probiotic viability.

The juice made from fermented cabbage is a traditional drink frequently consumed as a source of probiotic bacteria. We in-vestigated cabbage juice as a natural substrate for the growth of probiotic cultures before and after pasteurisation using molecular methods. According to the literature, four natu-rally occurring probiotic organisms in cabbage juice were selected (L. acidophilus, L. casei, L. delbruckii subsp. bul-garicus, and L. plantarum), and their occurrence was subsequently monitored in the samples using real-time PCR. The PCR products were detected on an agarose gel. Firstly, DNA amplification was verified using specific prim-ers for the genus Lactobacillus and individual species of pro-biotic microorganisms. The genus Lactobacillus’s presence was confirmed in fresh and pasteurized cabbage juice. Due to the decrease of the probiotic viability after pasteurization, the cabbage juice was enriched with the addition of probiot-ics. Their presence was monitored using cultivation methods and qPCR for two weeks after inoculation. The presence of individual selected species in conditions of enriched cab-bage juice was confirmed for all samples in both time inter-vals, although with a low percentage of probiotic viability.

cabbage juice, probiotics, qPCR, primers, amplification

cabbage juice, probiotics, qPCR, primers, amplification

STREČANSKÁ, P.; HOOVÁ, J.; SKOUMALOVÁ, P.; MÁROVÁ, I.

2024

01.02.2023

Sciendo

Italy

2564-615X

EuroBiotech Journal

7

1

Italská republika

45

46

2

https://sciendo.com/article/10.2478/ebtj-2023-0004