Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products
Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a sample, the targeting of a selected gene, or a variable region of the selected gene. Many studies h...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2010-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/74723 |
| _version_ | 1797428604240396288 |
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| author | Tomislav Pogačić Nikolina Kelava Šimun Zamberlin Iva Dolenčić-Špehar Dubravka Samaržija |
| author_facet | Tomislav Pogačić Nikolina Kelava Šimun Zamberlin Iva Dolenčić-Špehar Dubravka Samaržija |
| author_sort | Tomislav Pogačić |
| collection | DOAJ |
| description | Culture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a sample, the targeting of a selected gene, or a variable region of the selected gene. Many studies have explored indigenous lactic acid bacteria in dairy products by culture-independent molecular approaches. It is well known that indigenous microbiota significantly contribute to the uniqueness of artisanal cheeses. However, there is no molecular method that can provide complete qualitative and quantitative insight into the microbiota associated with a certain ecosystem. Therefore, a combination of molecular approaches should be applied to get a more objective picture of the microbiota. This paper aims to present the most widely used culture-independent molecular tools for identifying lactic acid bacteria in dairy products. |
| first_indexed | 2024-03-09T09:01:16Z |
| format | Article |
| id | doaj.art-782f23470f534b25a3799ed1b0c04530 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:01:16Z |
| publishDate | 2010-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-782f23470f534b25a3799ed1b0c045302023-12-02T11:44:56ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062010-01-01481310Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy ProductsTomislav Pogačić0Nikolina Kelava1Šimun Zamberlin2Iva Dolenčić-Špehar3Dubravka Samaržija4Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaDepartment of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, CroatiaCulture-independent molecular tools have been introduced into food microbiology during the last ten years. Most of them are based on the amplification of a bulk bacterial DNA extracted directly from a sample, the targeting of a selected gene, or a variable region of the selected gene. Many studies have explored indigenous lactic acid bacteria in dairy products by culture-independent molecular approaches. It is well known that indigenous microbiota significantly contribute to the uniqueness of artisanal cheeses. However, there is no molecular method that can provide complete qualitative and quantitative insight into the microbiota associated with a certain ecosystem. Therefore, a combination of molecular approaches should be applied to get a more objective picture of the microbiota. This paper aims to present the most widely used culture-independent molecular tools for identifying lactic acid bacteria in dairy products.http://hrcak.srce.hr/file/74723culture-independent identificationmolecular methodslactic acid bacteriadairy products |
| spellingShingle | Tomislav Pogačić Nikolina Kelava Šimun Zamberlin Iva Dolenčić-Špehar Dubravka Samaržija Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products Food Technology and Biotechnology culture-independent identification molecular methods lactic acid bacteria dairy products |
| title | Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products |
| title_full | Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products |
| title_fullStr | Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products |
| title_full_unstemmed | Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products |
| title_short | Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products |
| title_sort | methods for culture independent identification of lactic acid bacteria in dairy products |
| topic | culture-independent identification molecular methods lactic acid bacteria dairy products |
| url | http://hrcak.srce.hr/file/74723 |
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