Publication detail

Optimisation of Lysis of Bacteria Occuring in Cheeses

ÜRGEOVÁ, B. ŠPANOVÁ, A. RITTICH, B.

Original Title

Optimisation of Lysis of Bacteria Occuring in Cheeses

Type

abstract

Language

English

Original Abstract

Presence of Clostridium bacteria in milk is a technological problem for cheese making, as they cause late-blowing defect. Therefore, it is important to rapidly detect these bacteria in milk, e.g. by molecular biotechnological methods like PCR. The aim of this work was to optimise the cell lysis of bacteria of genus Clostridium to receive high concentration of PCR-ready DNA. Lysis solution composed of 10 mM EDTA, 10 mM Tris-HCl and lysozyme (final concentration 3 mg/ml) was considered as the best combination. Recommended incubation times were 1 hour at laboratory temperature with lysozyme and overnight at 55 C with proteinase K. When the lysis was performed with immobilized lysozyme, lower amount of DNA was obtained. The quality of the isolated DNA was confirmed using genus- and species-specific PCRs.

Keywords

cell lysis, PCR-ready DNA, Clostridium tyrobutyricum

Authors

ÜRGEOVÁ, B.; ŠPANOVÁ, A.; RITTICH, B.

Released

15. 6. 2010

Publisher

Pamida International Ltd.

Location

Košice, Slovensko

ISBN

978-80-970168-4-5

Book

International Scientific Conference on Probiotics and Prebiotics, Conference Proceedings

Pages from

159

Pages to

160

Pages count

2

BibTex

@misc{BUT60983,
  author="Barbora {Gregušová} and Alena {Španová} and Bohuslav {Rittich}",
  title="Optimisation of Lysis of Bacteria Occuring in Cheeses",
  booktitle="International Scientific Conference on Probiotics and Prebiotics, Conference Proceedings",
  year="2010",
  pages="159--160",
  publisher="Pamida International Ltd.",
  address="Košice, Slovensko",
  isbn="978-80-970168-4-5",
  note="abstract"
}