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DNA fingerprinting and physiological characteristics of lactic acid bacteria used to manufacture yogurt


, : DNA fingerprinting and physiological characteristics of lactic acid bacteria used to manufacture yogurt. Korean Journal of Dairy Science 19(2): 141-150

Arbitrarily primed-polymerase chain reaction (AP-PCR) and restriction fragment length polymorphism (RFLP) with digoxigenin-labelled M13 probe were used to identify the strain of lactic acid bacteria used to manufacture yoghurt. The AP-PCR of DNA isolated from Lactobacillus delbrueckii subsp. bulgaricus strains showed more common DNA fragments than Streptococcus thermophilus strains. There was no common DNA fragment in the AP-PCR of L. acidophilus strains.

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