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Int. J. Mol. Sci. 2016, 17(5), 668; doi:10.3390/ijms17050668

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

1
Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece
2
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki 14123, Greece
*
Authors to whom correspondence should be addressed.
Academic Editor: Ana Maria Gómez Caravaca
Received: 4 April 2016 / Revised: 24 April 2016 / Accepted: 28 April 2016 / Published: 4 May 2016
(This article belongs to the Special Issue Advances in Molecular Research of Functional and Nutraceutical Food)
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Abstract

A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties. View Full-Text
Keywords: probiotics; lactic acid bacteria; multiplex PCR; yogurt probiotics; lactic acid bacteria; multiplex PCR; yogurt
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Saxami, G.; Papadopoulou, O.S.; Chorianopoulos, N.; Kourkoutas, Y.; Tassou, C.C.; Galanis, A. Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production. Int. J. Mol. Sci. 2016, 17, 668.

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