RAPID DETECTION AND IDENTIFICATION OF LACTOBACILLUS SPP IN DAIRY-PRODUCTS BY USING THE POLYMERASE CHAIN-REACTION

Species-specific primers for use in the polymerase chain reaction (PCR ) were designed to differentially amplify DNA from the common dairy la ctobacillus species Lactobacillus casei, Lactobacillus delbrueckii, La ctobacillus helveticus, and Lactobacillus acidophilus. A method for ra pid extraction of bacterial DNA from dairy products was developed. The sensitivity of bacterial DNA extraction from food and subsequent ampl ification by PCR was 100 cells total. Lactobacillus DNA was extracted and identified from commercial yoghurts, acidophilus milk, and cheeses . The methodology allows the presumptive identification of dairy lacto bacilli in less than 6 hours.