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Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods

Cousin, Fabien J., Le Guellec, Rozenn, Chuat, Victoria, Dalmasso, Marion, Laplace, Jean-Marie, Cretenet, Marina
International journal of food microbiology 2019 v.291 pp. 17-24
DNA, Lactobacillus, Leuconostoc, Oenococcus, Pediococcus, agar, biodiversity, biogenic amines, ciders, exopolysaccharides, fermented foods, lactic acid bacteria, malolactic fermentation, monitoring, off flavors, polymerase chain reaction, spoilage, wines
Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example in the process of malolactic fermentation, even though they can also be involved in spoilage of cider (production of biogenic amines, exopolysaccharides, off-flavours…). In this context a better monitoring of the fermentation process is a matter of interest to guarantee cider quality. In the present study, we designed a genus-specific multiplex PCR for a rapid and simultaneous detection of the four main LAB genera involved in cider production. This multiplex PCR worked equally with purified genomic DNA of bacterial isolates and with colonies directly picked from agar plates. This new PCR method was also successfully extended to wine and dairy isolates, and thus constitutes an effective tool to quickly identify LAB associated with fermented foods. Moreover, many biodiversity studies would also benefit from this fast, cheap and reliable identification method.