Identification of Lactobacillus Isolated from Home-Made Fermented Milk in Tibet by 16S rDNA-RFLP

doi:10.3969/j.issn.1673-1689.2009.06.017

Home > Archive>Volume 28, Issue 6, 2009 >804-810. DOI:10.3969/j.issn.1673-1689.2009.06.017

Identification of Lactobacillus Isolated from Home-Made Fermented Milk in Tibet by 16S rDNA-RFLP
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                        10.3969/j.issn.1673-1689.2009.06.017
                    
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Abstract:

In this study,Lactobacilli were rapidly classified and identified by the combinational method of 16S rDNA PCR and Restriction Fragment Length Polymorphism(RFLP).Fifty one strains of Lactobacillus were isolated from traditional homemade fermented milk in Tibet,China.The 16S rDNA of all isolates were amplified by universal primers,and amplification productions were digested using a set of restriction enzymes,AluI,HaeIII and HinfI.Polyacrylamide gel electrophoregram analysis indicated that the lactobacilli could be clearly identified at the species level.Further studies on 16S rDNA sequences,physiological and biochemical test of 8 different strains showed that 16S rDNA PCR-RFLP analysis is rapid and easy way to identify large scale of Lactobacillus.

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YU Jie, SUN Zhi-hong, ZHANG Jia-chao, Airidengcaicike, ZHANG Yan-bin, YANG Mei, SUN Tian-song, ZHANG He-ping. Identification of Lactobacillus Isolated from Home-Made Fermented Milk in Tibet by 16S rDNA-RFLP[J]. Journal of Food Science and Biotechnology,2009,28(6):804-810.

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