OPTIMIZED DNA EXTRACTION METHOD FOR STARTER CULTURES FROM YOGURT

Authors
LICK S KELLER M BOCKELMANN W HELLER KJ
Citation
S. Lick et al., OPTIMIZED DNA EXTRACTION METHOD FOR STARTER CULTURES FROM YOGURT, Milchwissenschaft, 51(4), 1996, pp. 183-186
Citations number
22
Categorie Soggetti
Food Science & Tenology
Journal title
Milchwissenschaft → ACNP
ISSN journal
00263788
Volume
51
Issue
4
Year of publication
1996
Pages
183 - 186
Database
ISI
SICI code
0026-3788(1996)51:4<183:ODEMFS>2.0.ZU;2-M
Abstract
A DNA extraction method for the fermented milk product yoghurt is desc ribed. This method was used for plain yoghurts, fruit yoghurts contain ing additives or different stabilizers and also for thermally treated yoghurts. Reproducible amounts of DNA were supplied from 500 mu l samp les. The amount of DNA obtained was sufficient for several hybridizati on experiments enabling fast identification of starter cultures. Succe ssful use of the DNA preparations in PCR reactions was demonstrated.