Publication detail

Identification of viable lactobacillus cell in fermented dairy products

TRACHTOVÁ, Š.

Original Title

Identification of viable lactobacillus cell in fermented dairy products

Type

conference paper

Language

English

Original Abstract

PCR in combination with ethidium monoazidem (EMA) is a new method that allows to distinguish between live and dead cells. Expand the use of PCR in food for example when determining the number of live and dead cells of probiotic bacteria in dairy products. The method is based on the observation that EMA can penetrate into the cytoplasm and the DNA of cells killed due to malfunction of the cell membrane (wall). Photoactivation with EMA covalently binds to DNA, which is why Does Not Amplify in PCR. The PCR amplified only the DNA of living cells. The aim was to use EMA-PCR method to distinguish between live and dead bacterial cells probiotic Lactobacillus paracasei ssp paracasei CCDM 211 / 06, newly isolated from human sources. Attention was paid to various procedures of killing bacterial cells.

Keywords

ethidium monoazide, viable and dead bacterial cells

Authors

TRACHTOVÁ, Š.

RIV year

2010

Released

20. 4. 2010

Publisher

ČZU v Praze

Location

Praha

ISBN

978-80-213-2072-7

Book

Sborník přednášek V. sympozia společnosti pro probiotika a prebiotika

Edition number

1

Pages from

16

Pages to

16

Pages count

1

BibTex

@inproceedings{BUT33626,
  author="Štěpánka {Trachtová}",
  title="Identification of viable lactobacillus cell in fermented dairy products",
  booktitle="Sborník přednášek V. sympozia společnosti pro probiotika a prebiotika",
  year="2010",
  number="1",
  pages="16--16",
  publisher="ČZU v Praze",
  address="Praha",
  isbn="978-80-213-2072-7"
}