Evolution of microbiological analytical methods for dairy industry needs

Traditionally, culture-based methods have been used to enumerate microbial populations in dairy products. Recent developments in molecular methods now enable faster and more sensitive analyses than classical microbiology procedures. These molecular tools allow a detailed characterization of cell phy...

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Published inFrontiers in microbiology Vol. 5; p. 16
Main Authors Sohier, Danièle, Pavan, Sonia, Riou, Armelle, Combrisson, Jérôme, Postollec, Florence
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 2014
Subjects
bacterial fitness
Dairy
Flow Cytometry
Food Microbiology
Microbiology
PCR
probiotic
probiotic
analytical method
quality control
bacterial fitness
flow cytometry
dairy
food microbiology
PCR
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Summary:Traditionally, culture-based methods have been used to enumerate microbial populations in dairy products. Recent developments in molecular methods now enable faster and more sensitive analyses than classical microbiology procedures. These molecular tools allow a detailed characterization of cell physiological states and bacterial fitness and thus, offer new perspectives to integration of microbial physiology monitoring to improve industrial processes. This review summarizes the methods described to enumerate and characterize physiological states of technological microbiota in dairy products, and discusses the current deficiencies in relation to the industry's needs. Recent studies show that Polymerase chain reaction-based methods can successfully be applied to quantify fermenting microbes and probiotics in dairy products. Flow cytometry and omics technologies also show interesting analytical potentialities. However, they still suffer from a lack of validation and standardization for quality control analyses, as reflected by the absence of performance studies and official international standards.
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Edited by: Danilo Ercolini, Università degli Studi di Napoli Federico II, Italy
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology.
Reviewed by: Paul David Cotter, Teagasc, Ireland; Antonia Picon, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain
Present address: Jérôme Combrisson, Sample preparation Competence Centre, bioMerieux, Grenoble, France
ISSN:1664-302X
1664-302X
DOI:10.3389/fmicb.2014.00016