Utilization Of Real-Time Pcr Method For Identification Of Listerıa Spp. From Homemade White Cheese Originating From Southeast Of Turkey

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dc.authorid243533en_US
dc.authorid229975en_US
dc.authorid206307en_US
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorYiğin, Akın
dc.contributor.authorAltun, Serap Kılıç
dc.contributor.author;, ve diğer.
dc.date.accessioned2021-02-01T08:43:00Z
dc.date.available2021-02-01T08:43:00Z
dc.date.issued2020
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThis study, aimed to investigate the utilization of the real-time PCR method for the identification of Listeria spp., Listeria monocytogenes and Listeria innocua contamination in homemade white cheese samples produced around the southeast districts of Turkey. 103 white cheese samples were randomly selected from the local markets for investigation. ISO 11290-1/A1-2004 method was utilized for identification of Listeria spp. VITEK 2 GP cards were used to the identification the Listeria spp. using positive samples. The DNA was isolated from cheese samples directly and real-time PCR and Sanger sequencing were used to identify of Listeria monocytogenes and Listeria innocua by using specific primers designed for the hly and lin02483 genes. 6.7% of samples were identified as Listeria spp. positive by VITEK 2, and Quantitative real-time PCR. 5.8% of samples were contaminated with L. monocytogenes whereas 0.97% sample was L. innocua positive. The results of VITEK 2 and real-time PCR were found to be similar. These findings pointed out that these products were produced under non-hygienic conditions and have potential risk for human health. Furthermore, it was revealed that real-time PCR methods were faster and as reliable as conventional methods for cheese samples directly for the determination and identification of these microorganismsen_US
dc.identifier.citationApplıed Ecology And Envıronmental Research 18(4):5673-5682.en_US
dc.identifier.doi10.15666/aeer/1804_56735682
dc.identifier.issn0034-7094
dc.identifier.scopus2-s2.0-85093878269en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.15666/aeer/1804_56735682
dc.identifier.wosWOS:000572421000048en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherALÖKI Applied Ecological Research and Forensic Institute Ltd., Budapesten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.subjectVitek 2en_US
dc.subjectISO 11290en_US
dc.subjectFoodborne pathogenen_US
dc.subjectMolecular identificationen_US
dc.titleUtilization Of Real-Time Pcr Method For Identification Of Listerıa Spp. From Homemade White Cheese Originating From Southeast Of Turkeyen_US
dc.typeArticleen_US

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