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"
}