Optimized DNA extraction method for starter cultures from yoghurt

被引：0

作者：

Lick, S

Keller, M

Bockelmann, W

Heller, KJ

机构：

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1996年 / 51卷 / 04期

关键词：

yoghurt (DNA extraction);

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A DNA extraction method for the fermented milk product yoghurt is described. This method was used for plain yoghurts, fruit yoghurts containing additives or different stabilizers and also for thermally treated yoghurts. Reproducible amounts of DNA were supplied from 500 mu l samples. The amount of DNA obtained was sufficient for several hybridization experiments enabling fast identification of starter cultures. Successful use of the DNA preparations in PCR reactions was demonstrated.

引用

页码：183 / 186

页数：4