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Comparative qualitative and quantitative analysis of lactic acid bacteria by molecular methods in different Greek cheeses

Published online by Cambridge University Press:  09 December 2022

Evanthia Tsirigoti ,
Evdoxios Psomas ,
Loukia V. Ekateriniadou ,
Athanasios I. Papadopoulos  and
Evridiki Boukouvala
Evanthia Tsirigoti*
Affiliation:
Hellenic Agricultural Organization – DIMITRA, Veterinary Research Institute, Thermi, Thessaloniki, Greece Laboratory of Animal Physiology, Sector of Zoology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
Evdoxios Psomas
Affiliation:
Hellenic Agricultural Organization – DIMITRA, Veterinary Research Institute, Thermi, Thessaloniki, Greece
Loukia V. Ekateriniadou
Affiliation:
Hellenic Agricultural Organization – DIMITRA, Veterinary Research Institute, Thermi, Thessaloniki, Greece
Athanasios I. Papadopoulos
Affiliation:
Laboratory of Animal Physiology, Sector of Zoology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece
Evridiki Boukouvala
Affiliation:
Hellenic Agricultural Organization – DIMITRA, Veterinary Research Institute, Thermi, Thessaloniki, Greece
*
Author for correspondence: Evanthia Tsirigoti, Email: boukouvala@vri.gr
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Abstract

In the present research communication, we report on identification and quantification of four main lactic acid bacteria (LAB) genera (Lactococcus, Lactobacillus, Streptococcus and Leuconostoc), most common in Greek cheeses, by a novel culture-independent method. More specifically, new primers were designed to be used in both multiplex PCR for simultaneous identification and in real-time PCR for quantification of the LAB. The method was validated by applying it in parallel to culture-dependent method in a variety of cheeses from different Greek geographical locations, of different animal milk origins and of different production methods. While the standard plate culture method showed absence of Leuconostoc sp. in all cheeses, the culture-independent methods detected all four LAB genera studied. Furthermore, the relative presence of the four genera detected by the culture-independent method showed a pattern present in almost all cheese samples tested, indicating Lactococcus genus as the dominant one.

Keywords

Cheese sampleslactic acid bacteriamultiplex-PCRreal-time PCRstandard plate count method
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 4 , November 2022 , pp. 449 - 452
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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