Detail publikace

Identification of viable lactobacillus cell in fermented dairy products

TRACHTOVÁ, Š.

Originální název

Identification of viable lactobacillus cell in fermented dairy products

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

PCR in combination with ethidium monoazidem (EMA) is a new method that allows to distinguish between live and dead cells. Expand the use of PCR in food for example when determining the number of live and dead cells of probiotic bacteria in dairy products. The method is based on the observation that EMA can penetrate into the cytoplasm and the DNA of cells killed due to malfunction of the cell membrane (wall). Photoactivation with EMA covalently binds to DNA, which is why Does Not Amplify in PCR. The PCR amplified only the DNA of living cells. The aim was to use EMA-PCR method to distinguish between live and dead bacterial cells probiotic Lactobacillus paracasei ssp paracasei CCDM 211 / 06, newly isolated from human sources. Attention was paid to various procedures of killing bacterial cells.

Klíčová slova

ethidium monoazide, viable and dead bacterial cells

Autoři

TRACHTOVÁ, Š.

Rok RIV

2010

Vydáno

20. 4. 2010

Nakladatel

ČZU v Praze

Místo

Praha

ISBN

978-80-213-2072-7

Kniha

Sborník přednášek V. sympozia společnosti pro probiotika a prebiotika

Číslo edice

1

Strany od

16

Strany do

16

Strany počet

1

BibTex

@inproceedings{BUT33626,
  author="Štěpánka {Trachtová}",
  title="Identification of viable lactobacillus cell in fermented dairy products",
  booktitle="Sborník přednášek V. sympozia společnosti pro probiotika a prebiotika",
  year="2010",
  number="1",
  pages="16--16",
  publisher="ČZU v Praze",
  address="Praha",
  isbn="978-80-213-2072-7"
}