Development of a DNA Array for the Simultaneous Detection and Identification of Sugar Thick Juice Bacterial Contaminants |
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Authors: | Annelies Just�� Bart Lievens Ingeborg Frans Michael Klingeberg Chris W Michiels Kris A Willems |
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Affiliation: | (1) Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Consortium for Industrial Microbiology and Biotechnology (CIMB), Department of Microbial and Molecular Systems (M2S), KULeuven Association, Lessius University College, De Nayer Campus, B-2860 Sint-Katelijne-Waver, Belgium;(2) Scientia Terrae Research Institute, B-2860 Sint-Katelijne-Waver, Belgium;(3) Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium;(4) S?dzucker AG, Mannheim/Ochsenfurt, ZAFES, 67283 Obrigheim/Pfalz, Germany;(5) Center for Food and Microbial Technology, Department of Microbial and Molecular Systems, KULeuven, B-3001 Leuven, Belgium; |
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Abstract: | Despite the use of generally accepted good storage practices, sugar thick juice degradation caused by microbiological contamination
occasionally occurs, causing considerable financial loss. In this study, a DNA array was developed for simultaneous detection
and identification of the most prominent microflora present during thick juice storage, which may cause degradation of the
thick juice. Specific oligonucleotides were developed for several bacterial taxa, including the genera Bacillus, Kocuria, Staphylococcus and Tetragenococcus and the species Aerococcus viridans, Leuconostoc mesenteroides and Tetragenococcus halophilus. The DNA array was validated using both pure cultures and industrial samples. In addition, comparisons were made between
the developed array, PCR assays specifically targeting the thick juice contaminants and classical microbial platings. The
array was found to be reliable and sensitive enough to detect and identify the target bacteria. In addition, the array was
used to monitor the target microbial populations in thick juice during long-term storage and degradation. Results are discussed
in relation to DNA stability in thick juice. |
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