Evaluation of a rapid DNA extraction method to detect yeast cells by PCR in orange juice

Journal ar
Food Control
  • Volumen: 18
  • Número: 1
  • Fecha: 01 January 2007
  • Páginas: 33-39
  • ISSN: 09567135
  • Source Type: Journal
  • DOI: 10.1016/j.foodcont.2005.08.004
  • Document Type: Article
Yeasts are the main causes of spoilage in pasteurized orange juice. Whereas detection by plate counting techniques is too slow to allow appropriate intervention measures, PCR reaction offers a rapid alternative, but it can be inhibited by components of food samples. We developed a DNA extraction method directly from orange juice for rapid yeast detection by PCR amplification of the rRNA internal transcribed spacers including the 5.8S rRNA gene at a detection limit of 103 cfu/ml juice sample. We show that it is possible to reduce detection time and improve detection rate of yeasts in orange juice by using a simple glass bead disruption procedure in connection with silica absorption and amplification technology. © 2005 Elsevier Ltd. All rights reserved.

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