![]() Thus, this study presents a rapid, specific and efficient rpoC-PMA-qPCR method validated in cold-smoked salmon to quantify viable B. thermosphacta cells in cold-smoked salmon. Nevertheless, our results did not highlight any difference between PMAxx and PMA in their efficiency to discriminate viable from unviable B. When dead cells were used, both viability dyes suppressed DNA amplification. Using the three primer sets on viable cells, no significant difference was observed between cells treated or untreated with PMA or PMAxx. thermosphacta cells in SSTH was 103.50%, with a linear determination coefficient (r 2) of 0.998 and a limit of detection of 4.04 log CFU/g. The efficiency of new designed rpoC qPCR on viable B. The three primer sets displayed similar specificity and efficiency. ![]() thermosphacta cells in BHI broth and smoked salmon tissue homogenate (SSTH). The viability dyes PMA or PMAxx were combined with qPCR and compared with these primer sets on viable and dead B. QPCR efficiency and specificity were compared with two other published primer sets targeting the rpoC and rpoB genes. We designed a new PCR primer set from the single-copy rpoC gene. ![]() thermosphacta is time-consuming and can underestimate cells in a viable but not immediately culturable state. The culture method commonly used to quantify B. Specific and sensitive tools that detect and quantify this bacterium in food products are very useful. Among seafood products, cold-smoked salmon is particularly impacted by B. thermosphacta is one of the main food spoilage bacteria. The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon.
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