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Kök Taş T, Atılgan S, Özdemir N. Presence of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri in the stools of Balb/c consuming natural kefir. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01094-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Influence of Three Extraction Methods on the Physicochemical Properties of Kefirans Isolated from Three Types of Animal Milk. Foods 2022; 11:foods11081098. [PMID: 35454685 PMCID: PMC9032003 DOI: 10.3390/foods11081098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/31/2022] [Accepted: 04/07/2022] [Indexed: 11/23/2022] Open
Abstract
Kefiran is a heteropolysaccharide biopolymer usually extracted from kefir grains cultured in cow milk. Due to the lack of information on exopolysaccharides from other types of animal milk, in the present study, cow, buffalo and goat milks were used as raw materials for fermentation. The kefiran extractions from kefir grains were carried out with cold water (method I), hot water (method II) and mild heated water-ultrasound (method III), and then the recovery yield and the physicochemical properties of the kefirans were evaluated to establish the influence of both the extraction conditions and the type of milk. The highest yield was recorded for the cow kefiran using method III (4.79%). The recoveries of goat and buffalo kefirans with methods II and III were similar (2.75–2.81%). Method I had the lowest yields (0.15–0.48%). The physicochemical characteristics were studied with Fourier Transform-Infrared Spectroscopy (FT-IR), Scanning Electron Microscopy (SEM), and Differential Scanning Calorimetry (DSC). Fourier-transform infrared spectroscopy showed the same qualitative profile for all the samples, regardless of the method and the type of milk, confirming that the extraction methods did not affect the chemical structure of the kefirans. Otherwise, the thermal and morphological features of the samples showed differences according to both the type of the milk and the extraction method. The kefiran samples were very thermally stable, having a temperature of degradation (Td) in the range from 264 to 354 °C. The resulting morphological and thermal differences could lead to different practical applications of kefirans in the fields of nutrition and pharmacology.
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Tunay RT, Kök Taş T. Verticle transmission of unique bacterial strains from mother to infant via consuming natural kefir. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Georgalaki M, Zoumpopoulou G, Anastasiou R, Kazou M, Tsakalidou E. Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications. Microorganisms 2021; 9:2158. [PMID: 34683479 PMCID: PMC8540521 DOI: 10.3390/microorganisms9102158] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.
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Affiliation(s)
- Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (G.Z.); (R.A.); (M.K.); (E.T.)
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Kim DH, Jeong CH, Cheng WN, Kwon HC, Kim DH, Seo KH, Choi Y, Han SG. Effects of kefir on doxorubicin-induced multidrug resistance in human colorectal cancer cells. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Blasche S, Kim Y, Mars RAT, Machado D, Maansson M, Kafkia E, Milanese A, Zeller G, Teusink B, Nielsen J, Benes V, Neves R, Sauer U, Patil KR. Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community. Nat Microbiol 2021; 6:196-208. [PMID: 33398099 PMCID: PMC7610452 DOI: 10.1038/s41564-020-00816-5] [Citation(s) in RCA: 128] [Impact Index Per Article: 42.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 10/19/2020] [Indexed: 01/28/2023]
Abstract
Microbial communities often undergo intricate compositional changes yet also maintain stable coexistence of diverse species. The mechanisms underlying long-term coexistence remain unclear as system-wide studies have been largely limited to engineered communities, ex situ adapted cultures or synthetic assemblies. Here, we show how kefir, a natural milk-fermenting community of prokaryotes (predominantly lactic and acetic acid bacteria) and yeasts (family Saccharomycetaceae), realizes stable coexistence through spatiotemporal orchestration of species and metabolite dynamics. During milk fermentation, kefir grains (a polysaccharide matrix synthesized by kefir microorganisms) grow in mass but remain unchanged in composition. In contrast, the milk is colonized in a sequential manner in which early members open the niche for the followers by making available metabolites such as amino acids and lactate. Through metabolomics, transcriptomics and large-scale mapping of inter-species interactions, we show how microorganisms poorly suited for milk survive in-and even dominate-the community, through metabolic cooperation and uneven partitioning between grain and milk. Overall, our findings reveal how inter-species interactions partitioned in space and time lead to stable coexistence.
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Affiliation(s)
- Sonja Blasche
- European Molecular Biology Laboratory, Heidelberg, Germany
| | - Yongkyu Kim
- European Molecular Biology Laboratory, Heidelberg, Germany
| | - Ruben A T Mars
- Institute of Molecular Systems Biology, ETH Zurich, Zurich, Switzerland
| | - Daniel Machado
- European Molecular Biology Laboratory, Heidelberg, Germany
| | | | - Eleni Kafkia
- European Molecular Biology Laboratory, Heidelberg, Germany
- The Medical Research Council Toxicology Unit, University of Cambridge, Cambridge, UK
| | | | - Georg Zeller
- European Molecular Biology Laboratory, Heidelberg, Germany
| | - Bas Teusink
- Vrije Universiteit Amsterdam, Amsterdam, the Netherlands
| | - Jens Nielsen
- Chalmers University of Technology, Gothenburg, Sweden
| | - Vladimir Benes
- European Molecular Biology Laboratory, Heidelberg, Germany
| | | | - Uwe Sauer
- Institute of Molecular Systems Biology, ETH Zurich, Zurich, Switzerland
| | - Kiran Raosaheb Patil
- European Molecular Biology Laboratory, Heidelberg, Germany.
- The Medical Research Council Toxicology Unit, University of Cambridge, Cambridge, UK.
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Nejati F, Junne S, Kurreck J, Neubauer P. Quantification of Major Bacteria and Yeast Species in Kefir Consortia by Multiplex TaqMan qPCR. Front Microbiol 2020; 11:1291. [PMID: 32625186 PMCID: PMC7315786 DOI: 10.3389/fmicb.2020.01291] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 05/20/2020] [Indexed: 12/12/2022] Open
Abstract
Kefir grains are complex microbial systems of several groups of microorganisms. The identification and quantification of the microbial composition of milk kefirs was described in several studies, which provided an insight into the microbial consortia in this complex ecosystem. Nevertheless, the current methods for identification and quantification are not appropriate for deeper studies on kefir consortia, e.g., population dynamics and microbial interactions in kefir grains. This requires another sensitive and reliable quantitative method. Therefore, this study aims to develop multiplexed qPCR assays to specifically detect and quantify, as an example, several microorganisms of the milk kefir microbial community. Primer-probe sets, which target species-specific genes in six bacteria and five yeasts, were designed, and their sensitivity and specificity to the target species was analyzed in simplex as well as four multiplex qPCR assays. The self-designed multiplex assays were applied for the detection of target bacteria and yeast species in milk kefirs, in both, grain and beverage fractions. Detection of all target microorganisms in simplex and multiplex qPCR was achieved by good linearity, efficiency, repeatability and reproducibility in all assays. When the designed assays were applied on six kefirs, all target microorganisms were detected in different samples, but not all in one kefir sample. The two ubiquitous lactobacilli Lactobacillus kefiranofaciens and Lb. kefiri were present in all six kefirs studied, but were associated with different other yeasts and bacteria. Especially on the yeast community a significant diversity was observed. In general, multiplex TaqMan qPCR as developed here was proven to have high potential for specific identification of target microorganisms in kefir samples and for the first time, eleven target bacteria and yeasts of kefir microbiota were rapidly detected and quantified. This study, thus, provides a fast and reliable protocol for future studies on kefir and other similar microbial ecosystems.
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Affiliation(s)
- Fatemeh Nejati
- Department of Bioprocess Engineering, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
| | - Stefan Junne
- Department of Bioprocess Engineering, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
| | - Jens Kurreck
- Department of Applied Biochemistry, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
| | - Peter Neubauer
- Department of Bioprocess Engineering, Faculty III Process Sciences, Institute of Biotechnology, Technische Universität Berlin, Berlin, Germany
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Moradi Z, Kalanpour N. Kefiran, a branched polysaccharide: Preparation, properties and applications: A review. Carbohydr Polym 2019; 223:115100. [DOI: 10.1016/j.carbpol.2019.115100] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 07/13/2019] [Accepted: 07/15/2019] [Indexed: 12/20/2022]
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Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients 2019; 11:nu11081806. [PMID: 31387262 PMCID: PMC6723656 DOI: 10.3390/nu11081806] [Citation(s) in RCA: 229] [Impact Index Per Article: 45.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/31/2019] [Accepted: 08/02/2019] [Indexed: 12/16/2022] Open
Abstract
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.
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Affiliation(s)
- Eirini Dimidi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Selina Rose Cox
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Megan Rossi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Kevin Whelan
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK.
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Kim DH, Lim HW, Kim SH, Seo KH. Development of a real-time PCR assay for rapid screening of acetic acid bacteria as a group in food products. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.040] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Culture supernatant produced by Lactobacillus kefiri from kefir inhibits the growth of Cronobacter sakazakii. J DAIRY RES 2018; 85:98-103. [PMID: 29468996 DOI: 10.1017/s0022029917000802] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Cronobacter sakazakii is a life-threatening foodborne pathogen found in powdered infant formula and dairy products. Kefir is a dairy probiotic product and its antimicrobial activity against C. sakazakii was reported in our previous study. To identify key microorganisms that mediate growth suppression, we tested the antimicrobial activity of culture supernatants derived from lactic acid bacteria found in kefir. Lactobacillus kefiri DH5, L. kefiranofaciens DH101, and Bifidobacterium longum 720 (a commercial probiotic strain that served as a positive control) all significantly inhibited the growth of C. sakazakii ATCC 29544, delaying the initiation of exponential growth from 3 to 9 h in the nutrient broth. Among them, L. kefiri DH5 exerted the strongest antimicrobial effects against C. sakazakii, showing bactericidal effect at the addition of 300 µl of supernatant in 1 ml of nutrient broth. Interestingly, the supernatant of L. kefiri DH5 has higher pH and lower titrable acidity than that of L. kefiranofaciens DH101, suggesting metabolites produced by heterofermentation of L. kefiri acted more effectively to antagonise the growth of C. sakazakii. In addition, the supernatant of L. kefiri DH5 induced the leakage of cytoplasmic materials including nucleic acid and proteins, suggesting L. kefiri DH5 disrupted the cellular membrane integrity of C. sakazakii. Considering that pH neutralisation reduced the L. kefiri-dependent growth suppression, it is inferred that this activity is mainly due to organic acids produced during the fermentation process.
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Kim DH, Jeong D, Song KY, Seo KH. Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Kim DH, Jeong D, Kim H, Seo KH. Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Crit Rev Food Sci Nutr 2018; 59:1782-1793. [DOI: 10.1080/10408398.2018.1428168] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| | - Dana Jeong
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
| | - Hyunsook Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Wangsimni-ro, Seongdong-gu, Seoul, Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul, Korea
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Kim DH, Jeong D, Kang IB, Kim H, Seo KH. Development of a rapid and reliable TaqMan probe-based real-time PCR assay for the detection and enumeration of the multifaceted yeast Kluyveromyces marxianus in dairy products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.065] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Jeong D, Kim DH, Kang IB, Kim H, Song KY, Kim HS, Seo KH. Modulation of gut microbiota and increase in fecal water content in mice induced by administration of Lactobacillus kefiranofaciens DN1. Food Funct 2017; 8:680-686. [PMID: 28121325 DOI: 10.1039/c6fo01559j] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Lactobacillus kefiranofaciens is the key probiotic bacterium in kefir. In this study, we investigated the effects of oral consumption of L. kefiranofaciens on the fecal quality and intestinal microbiota of mice. Four-week-old Balb/c mice were divided into two groups (n = 8 each) and administered 0.2 mL of saline (control group) or saline containing 2 × 108 cfu L. kefiranofaciens DN1 (LKF_DN1 group) for two weeks. At the end of the experiment, their fecal samples were collected and the fecal quality and microbiota were assessed. The LKF_DN1 group exhibited higher total fecal weight and fecal weight per stool sample than the control group (p < 0.05). Interestingly, the fecal water content was significantly higher in the fecal samples of the LKF_DN1 group than in those of the control group (p < 0.05). The numbers of total bacteria, Firmicutes, Bacteroidetes, Lactobacillus, and Prevotella were significantly higher in the LKF_DN1 group than in the control group (p < 0.05). In contrast, the number of opportunistic pathogens, including Proteobacteria and Enterobacteriaceae, and the percentage of genus Clostridium among the total bacteria were significantly reduced in the LKF_DN1 group (p < 0.05). Our data suggest that regular L. kefiranofaciens DN1 administration could alleviate constipation and improve gut microbiota.
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Affiliation(s)
- Dana Jeong
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea.
| | - Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea.
| | - Il-Byeong Kang
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea.
| | - Hyunsook Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Korea
| | - Kwang-Young Song
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea.
| | - Hong-Seok Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea.
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Hwayang-dong, Gwangjin-gu, Seoul 05029, Korea.
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Jeong D, Kim DH, Kang IB, Chon JW, Kim H, Om AS, Lee JY, Moon JS, Oh DH, Seo KH. Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul, Korea. Food Sci Biotechnol 2017; 26:545-548. [PMID: 30263577 PMCID: PMC6049433 DOI: 10.1007/s10068-017-0075-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2016] [Revised: 01/20/2017] [Accepted: 01/20/2017] [Indexed: 10/19/2022] Open
Abstract
Beef is the primary source of foodborne poisoning caused by Clostridium perfringens. We investigated the prevalence of C. perfringens in retail beef from four different types of meat markets in Seoul using a standard culture method and real-time PCR assay. From June to September 2015, 82 beef samples were collected from 6 department stores (n=12), 14 butcher shops (n=28), 16 traditional markets (n=32), and 5 supermarkets (n=10). The culture method and real-time PCR assay revealed that 4 (4.88%) and 10 (12.20%) samples were positive for C. perfringens, respectively. The beef purchased from the department store showed the highest prevalence (16.67%), followed by the traditional market (3.12%), butcher shop (3.57%), and supermarket (0%) (p>0.05). All isolates were type A and negative for the enterotoxin gene. In conclusion, the real-time PCR assay used in this study could be useful for rapid detection and screening of C. perfringens in beef.
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Affiliation(s)
- Dana Jeong
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, 05029 Korea
| | - Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, 05029 Korea
| | - Il-Byeong Kang
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, 05029 Korea
| | - Jung-Whan Chon
- Present Address: Division of Microbiology, National Center for Toxicological Research, US Food and Drug Administration, Jefferson, AR 72079 USA
| | - Hyunsook Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Korea
| | - Ae-Son Om
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763 Korea
| | - Joo-Yeon Lee
- Korea HACCP Accreditation and Services, Seoul, 05248 Korea
| | - Jin-San Moon
- Veterinary Parmaceutical Management, Animal and Plant Quarantine Agency, Gimcheon, Gyeongbuk, 39660 Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon, 24341 Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, 05029 Korea
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Kim DH, Kang IB, Jeong D, Kim H, Kim HS, Lee SK, Song KY, Seo KH. Development of rapid and highly specific TaqMan probe-based real-time PCR assay for the identification and enumeration of Lactobacillus kefiri in kefir milk. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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