PMID- 21276635
OWN - NLM
STAT- MEDLINE
DCOM- 20110506
LR  - 20181201
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 145
IP  - 1
DP  - 2011 Jan 31
TI  - Fluorescence in situ hybridization for detection of classical propionibacteria 
      with specific 16S rRNA-targeted probes and its application to enumeration in 
      Gruyere cheese.
PG  - 221-8
LID - 10.1016/j.ijfoodmicro.2010.12.024 [doi]
AB  - The classical or dairy propionibacteria have well-documented industrial 
      applications and have been proposed for probiotic applications. Given their 
      industrial importance it is necessary to employ fast and reliable techniques to 
      monitor the growth during products elaboration, industrial fermentations or the 
      intestinal transit. Therefore, the aim of this investigation was to design 
      oligonucleotide probes targeting the 16S rRNA of dairy propionibacteria and 
      optimise the fluorescence in situ hybridization (FISH) protocol to detect these 
      bacteria. Two specific probes were in silico designed to detect Propionibacterium 
      freudenreichii and P. jensenii, named Pfr435 and Pj446 respectively. The FISH 
      protocol was optimised for the hybridisation of propionibacteria cells with the 
      universal probe Eub338 and the designed probes. These probes were assayed in situ 
      for their specificity to hybridise species of propionibacteria by observation 
      using fluorescence microscopy and results were compared with the probe Pap446 
      previously designed for P. acidipropionici. Probes Pap446, Pfr435 and Pj446 were 
      also evaluated by fluorescence spectrophotometry to assess the influence of cells 
      physiological state during growth in batch culture in the fluorescence intensity. 
      The maximum fluorescence intensity was observed at the onset of the stationary 
      phase of growth and was then reduced. However, changes on the cells permeability 
      did not reduce the efficiency of 16S rRNA hybridisation with the 
      fluorescence-labelled probes. Propionibacteria counts obtained by FISH and plate 
      count methods were compared in a commercial Gruyere cheese. The results showed 
      that this method can be used as a rapid technique for the enumeration of these 
      bacteria in cheese samples.
CI  - Copyright (c) 2010 Elsevier B.V. All rights reserved.
FAU - Babot, Jaime D
AU  - Babot JD
AD  - Centro de Referencia para Lactobacilos-CONICET, Chacabuco 145, T4000ILC San 
      Miguel de Tucuman, Argentina.
FAU - Hidalgo, Maximiliano
AU  - Hidalgo M
FAU - Arganaraz-Martinez, Eloy
AU  - Arganaraz-Martinez E
FAU - Apella, Maria C
AU  - Apella MC
FAU - Perez Chaia, Adriana
AU  - Perez Chaia A
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20110103
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 0 (Fluorescent Dyes)
RN  - 0 (Oligonucleotide Probes)
RN  - 0 (RNA, Fungal)
RN  - 0 (RNA, Ribosomal, 16S)
SB  - IM
MH  - Cheese/*microbiology
MH  - Colony Count, Microbial
MH  - Fluorescent Dyes
MH  - *Food Microbiology
MH  - Hybridization, Genetic
MH  - In Situ Hybridization, Fluorescence/*methods
MH  - Oligonucleotide Probes/genetics
MH  - Propionibacterium/*genetics
MH  - RNA, Fungal/genetics
MH  - RNA, Ribosomal, 16S/genetics
MH  - Species Specificity
EDAT- 2011/02/01 06:00
MHDA- 2011/05/07 06:00
CRDT- 2011/02/01 06:00
PHST- 2010/08/26 00:00 [received]
PHST- 2010/12/21 00:00 [revised]
PHST- 2010/12/21 00:00 [accepted]
PHST- 2011/02/01 06:00 [entrez]
PHST- 2011/02/01 06:00 [pubmed]
PHST- 2011/05/07 06:00 [medline]
AID - S0168-1605(10)00714-2 [pii]
AID - 10.1016/j.ijfoodmicro.2010.12.024 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2011 Jan 31;145(1):221-8. doi: 
      10.1016/j.ijfoodmicro.2010.12.024. Epub 2011 Jan 3.