Fusco Vincenzina, Fanelli Francesca, Chieffi Daniele
Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy.
Foods. 2023 Oct 14;12(20):3782. doi: 10.3390/foods12203782.
The authenticity of probiotic products and fermented foods and beverages that have the status of protected designation of origin (PDO) or geographical indication (PGI) can be assessed via numerous methods. DNA-based technologies have emerged in recent decades as valuable tools to achieve food authentication, and advanced DNA-based methods and platforms are being developed. The present review focuses on the recent and advanced DNA-based techniques for the authentication of probiotic, PDO and PGI fermented foods and beverages. Moreover, the most promising DNA-based detection tools are presented. Strain- and species-specific DNA-based markers of microorganisms used as starter cultures or (probiotic) adjuncts for the production of probiotic and fermented food and beverages have been exploited for valuable authentication in several detection methods. Among the available technologies, propidium monoazide (PMA) real-time polymerase chain reaction (PCR)-based technologies allow for the on-time quantitative detection of viable microbes. DNA-based lab-on-a-chips are promising devices that can be used for the on-site and on-time quantitative detection of microorganisms. PCR-DGGE and metagenomics, even combined with the use of PMA, are valuable tools allowing for the fingerprinting of the microbial communities, which characterize PDO and PGI fermented foods and beverages, and they are necessary for authentication besides permitting the detection of extra or mislabeled species in probiotic products. These methods, in relation to the authentication of probiotic foods and beverages, need to be used in combination with PMA, culturomics or flow cytometry to allow for the enumeration of viable microorganisms.
具有受保护的原产地名称（PDO）或地理标志（PGI）地位的益生菌产品以及发酵食品和饮料的真实性可以通过多种方法进行评估。近几十年来，基于DNA的技术已成为实现食品认证的宝贵工具，并且正在开发先进的基于DNA的方法和平台。本综述重点关注用于益生菌、PDO和PGI发酵食品及饮料认证的最新和先进的基于DNA的技术。此外，还介绍了最有前景的基于DNA的检测工具。用作益生菌和发酵食品及饮料生产的起始培养物或（益生菌）添加剂的微生物的菌株和物种特异性基于DNA的标记物已在几种检测方法中用于有价值的认证。在现有技术中，基于单叠氮丙锭（PMA）实时聚合酶链反应（PCR）的技术能够对活微生物进行实时定量检测。基于DNA的芯片实验室是有前景的设备，可用于微生物的现场和实时定量检测。PCR-DGGE和宏基因组学，甚至与PMA结合使用，都是有价值的工具，可用于对表征PDO和PGI发酵食品及饮料的微生物群落进行指纹识别，除了允许检测益生菌产品中额外或错误标记的物种外，它们对于认证也是必要的。这些与益生菌食品和饮料认证相关的方法需要与PMA、培养组学或流式细胞术结合使用，以实现活微生物的计数。
