Rapid detection and identification of Lactobacillus spp in dairy products by using the polymerase chain reaction

被引：86

作者：

Drake, M

Small, CL

Spence, KD

Swanson, BG

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164

[2] WASHINGTON STATE UNIV,DEPT MICROBIOL,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD PROTECTION | 1996年 / 59卷 / 10期

关键词：

Lactobacillus; polymerase chain reaction; dairy products;

D O I：

10.4315/0362-028X-59.10.1031

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Species-specific primers for use in the polymerase chain reaction (PCR) were designed to differentially amplify DNA from the common dairy lactobacillus species Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus helveticus, and Lactobacillus acidophilus. A method for rapid extraction of bacterial DNA from dairy products was developed. The sensitivity of bacterial DNA extraction from food and subsequent amplification by PCR was 100 cells total. Lactobacillus DNA was extracted and identified from commercial yoghurts, acidophilus milk, and cheeses. The methodology allows the presumptive identification of dairy lactobacilli in less than 6 hours.

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页码：1031 / 1036

页数：6

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