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Identification of starter cultures in thermally treated plain yogurt using gene probes and polymerase chain reaction

Published online by Cambridge University Press:  01 June 2009

Sonja Lick ,
Martina Keller ,
Uli Krusch  and
Knut J. Heller
Sonja Lick
Affiliation:
Institut für Mikrobiologie, Bundesanstalt für Milchforschung, Postfach 6069, D-24121 Kiel, Deutschland
Martina Keller
Affiliation:
Institut für Mikrobiologie, Bundesanstalt für Milchforschung, Postfach 6069, D-24121 Kiel, Deutschland
Uli Krusch
Affiliation:
Institut für Mikrobiologie, Bundesanstalt für Milchforschung, Postfach 6069, D-24121 Kiel, Deutschland
Knut J. Heller
Affiliation:
Institut für Mikrobiologie, Bundesanstalt für Milchforschung, Postfach 6069, D-24121 Kiel, Deutschland
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Summary

Plain yogurts (set type) fermented by three different starter cultures were subjected to different heat treatments (20 s at 72, 80 or 100 ·C, or 30 min at 60, 70, 80 or 100 ·C). DNA was extracted from each yogurt and analysed by agarose gel electrophoresis, by species-specific hybridization and by primer-specific polymerase chain reaction (PCR). Obvious degradation of DNA could be observed after heating at 80 ·C for 30 min and at 100 ·C for 20 s and 30 min. Identification of Lactobacillus delbrueckii using a species-specific hybridization fragment could be carried out in yogurt treated at 100 ·C for 20 s or for 30 min at lower temperatures. After treatment for 30 min at 100 ·C identification by hybridization was no longer possible. However, under the same conditions identification of starter microorganisms was still possible by primer-specific PCR, and this was demonstrated as an example for Streptococcus thermophilus.

Type
Original Articles
Information
Journal of Dairy Research , Volume 63 , Issue 4 , November 1996 , pp. 607 - 613
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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References

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