Identification of viable Lactobacillus cells in fermented milk products.
| Authors | |
|---|---|
| Year of publication | 2008 |
| Type | Article in Proceedings |
| Conference | 4th Meeting on Chemistry and Life, Chemické listy,102 (2008) No15 |
| MU Faculty or unit | |
| Citation | |
| Field | Genetics and molecular biology |
| Keywords | viable and dead cells; yoghurt; EMA-PCR |
| Description | Culture-independent analysis as an alternative and/or complementary method for quality control measurements of probiotic products was tested. The combination of PCR and the ethidium monoazide (EMA-PCR) dye is a new method for selective distinction between viable and dead bacterial cells. EMA-PCR was used for distinction between viable and dead Lactobacillus cells in yoghurt samples. Viable and dead cells were detected in nonexpired and 12 day expired products whereus only dead cell were detected in 32 days expired products. |
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