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  • Title: Detection and quantification of Enterococcus gilvus in cheese by real-time PCR.
    Author: Zago M, Bonvini B, Carminati D, Giraffa G.
    Journal: Syst Appl Microbiol; 2009 Oct; 32(7):514-21. PubMed ID: 19625150.
    Abstract:
    The objective of this work was to investigate the occurrence of Enterococcus gilvus in cheese. For this purpose, a real-time PCR protocol using phenylalanyl-tRNA synthase (pheS) as a target gene was optimized to evaluate the presence and abundance of this microorganism in Italian artisan cheeses. The real-time assay unequivocally distinguished E. gilvus from 25 non-target LAB and non-LAB species, demonstrating its absolute specificity. The assay performed well not only with purified DNA but also with DNA extracted from cheese samples artificially contaminated with E. gilvus. The dynamic range of target determination of the method in the cheese matrix (from 10(7) to 10(4) cfu/ml, covering three orders of magnitude) was lower and the detection limit higher than in vitro conditions, but still high enough to obtain an excellent quantification accuracy in cheese. Twenty commercially available cheeses were analyzed by real-time PCR and approximately 40% of the cheese samples contained E. gilvus at levels ranging from 4.17+/-0.10 to 6.75+/-0.01 log cfu/g. Such levels represented 0.1-10% of the total enterococci counted on kanamycin aesculin azide agar (KAA) from the corresponding cheeses. The successful isolation of E. gilvus from cheeses containing high loads of this species, as detected by real-time PCR, provided definitive proof on both assay specificity and presence of this organism in cheeses. Despite the relatively low sensitivity in cheese (> or =4 log cfu/g), the real-time PCR described here may, however, be useful to detect E. gilvus rapidly when present at (sub)dominant levels within the enterococcal cheese microflora. The assay may be helpful to detect and quantify E. gilvus strains from food, thus enabling a better understanding of technological role, ecological and safety aspects in cheeses and other fermented food products of this infrequent species.
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