Optimisation of Lysis of Bacteria Occuring in Cheeses

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU87525" target="_blank" >RIV/00216305:26310/10:PU87525 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Optimisation of Lysis of Bacteria Occuring in Cheeses
Original language description
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 ofthis 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 wasconfirmed using genus- and species-specific PCRs.
Czech name
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Czech description
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Project
<a href="/en/project/2B08070" target="_blank" >2B08070: Development of new modern biotechnological process for more effective utilization of waste water from dairy industry as material source for hydrogen production.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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