Use of duplex polymerase chain reaction (duplex-PCR) technique to identify bovine and water buffalo milk used in making mozzarella cheese

被引:63
作者
Rea, S
Chikuni, K
Branciari, R
Sangamayya, RS
Ranucci, D
Avellini, P
机构
[1] Univ Camerino, Dept Vet Sci, I-62024 Matelica, MC, Italy
[2] Natl Inst Livestock & Grassland Sci, Tsukuba, Ibaraki 305, Japan
[3] Univ Perugia, Sect Hyg Food Anim Origin, Dept Food Sci, I-06126 Perugia, Italy
关键词
species identification; duplex-PCR; bovine; water buffalo; mozzarella cheese;
D O I
10.1017/S0022029901005106
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Molecular biology techniques have been used for species identification in food of animal origin in relatively recent years. A polymerase chain reaction (PCR) based method. the multiplex PCR. was recently applied to species identification in meat and meat products. It allows co-amplification of separate regions of a single gene or specific fragments, each typical of a different animal species in a single PCR reaction, using different pairs of primers in the same reaction mix. In the present paper, the duplex-PCR technique is proposed to identify bovine and water buffalo DNA in a single PCR assay in milk and mozzarella cheese (a typical p Italian cheese, originally made from pure water buffalo milk). Because of its lower cost, undeclared bovine milk is added to water buffalo milk for making different kinds of mozzarella cheese. The results of this experiment indicate the applicability of this method, which showed an absolute specificity for the two species and a high sensitivity even down to low DNA concentrations (1 pg). In bovine and water buffalo mixtures of both milk and mozzarella cheese. the minimum concentration tested was 1% of bovine in water buffalo milk and water buffalo in bovine milk. The importance of the somatic cell content in raw milk is also discussed with special reference to the evaluation of mixtures (milk or cheese) of the two species.
引用
收藏
页码:689 / 698
页数:10
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