Review article

Methods for Culture-Independent Identification of Lactic Acid Bacteria in Dairy Products

Tomislav Pogačić ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Nikolina Kelava ; Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Šimun Zamberlin ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Iva Dolenčić-Špehar ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia
Dubravka Samaržija ; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia

Abstract

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.

Keywords

culture-independent identification; molecular methods; lactic acid bacteria; dairy products

Hrčak ID:

48429

URI

https://hrcak.srce.hr/48429

Publication date:

5.3.2010.

Article data in other languages: croatian

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