Detail publikace

Optimisation of Lysis of Bacteria Occuring in Cheeses

ÜRGEOVÁ, B. ŠPANOVÁ, A. RITTICH, B.

Originální název

Optimisation of Lysis of Bacteria Occuring in Cheeses

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

cell lysis, PCR-ready DNA, Clostridium tyrobutyricum

Autoři

ÜRGEOVÁ, B.; ŠPANOVÁ, A.; RITTICH, B.

Vydáno

15. 6. 2010

Nakladatel

Pamida International Ltd.

Místo

Košice, Slovensko

ISBN

978-80-970168-4-5

Kniha

International Scientific Conference on Probiotics and Prebiotics, Conference Proceedings

Strany od

159

Strany do

160

Strany počet

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"
}