Fluorescence assessment of Lactococcus lactis viability

被引：28

作者：

Bunthof, CJ ^{[1
]}

van den Braak, S ^{[1
]}

Breeuwer, P ^{[1
]}

Rombouts, FM ^{[1
]}

Abee, T ^{[1
]}

机构：

[1] Wageningen Univ & Res Ctr, Dept Food Technol & Nutr Sci, Food Microbiol Lab, NL-6700 EV Wageningen, Netherlands

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 55卷 / 1-3期

关键词：

viability; fluorescence techniques; carboxyfluorescein; Lactococcus; stress;

D O I：

10.1016/S0168-1605(00)00170-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The reproduction and activity of lactic acid bacteria (LAB) are essential in their applications in the dairy industry and other fermentations. Traditionally used methods like plate counting and acidification tests require long incubation times and provide limited information. Fluorescence techniques provide possibilities for rapid assessment of cell physiology. We used traditional and fluorescence assays to assess the physiological condition of L. lactis subsp. lactis ML3 cultures that were exposed to various stress conditions. After exposure to some of the stress conditions, carboxyfluorescein (cF) labelling did not agree with plate counts. Therefore, a two-step method was developed in which cF labelling was followed by a lactose-energized efflux assay. The combined assay proved to be a good and rapid indicator for reproduction and acidification capacity of stressed L. lactis. This novel assay has potential for physiological research and dairy applications related to LAB. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：291 / 294

页数：4

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