The differentiation of Lbc. helveticus strains from phylogenetically related species Lbc.delbrueckii and Lbc.acidophilus by means of biochemical tests and genotyping (poster)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F09%3APBELBC09" target="_blank" >RIV/26722861:_____/09:PBELBC09 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The differentiation of Lbc. helveticus strains from phylogenetically related species Lbc.delbrueckii and Lbc.acidophilus by means of biochemical tests and genotyping (poster)

Popis výsledku v původním jazyce

The poster was presented on International Dairy Federation World Dairy Summit, 20.-24.09/2009, Berlin Germany. Lbc. helveticus is an important species of lactic acid bacteria used in dairy industry for the production of semi-hard and hard cheeses, e.g. Parmesan and Emmentaler. A reliable identification of Lbc. helveticus species in the frame of Lactobacillus genus is sometimes difficult with regard to the high intraspecific variability characteristic for this species. In this study were used the thermophilic lactobacilli (Lbc. helveticus, Lbc. delbrueckii and Lbc. acidophilus) deposited in the Culture Collection of Dairy Microorganisms Lactoflora (CCDM). Biochemical identification did not confirm the original species classification in some strains, sothere were used methods of genotyping ? multiplex PCR and ribotyping.

Název v anglickém jazyce

The differentiation of Lbc. helveticus strains from phylogenetically related species Lbc.delbrueckii and Lbc.acidophilus by means of biochemical tests and genotyping (poster)

Popis výsledku anglicky

The poster was presented on International Dairy Federation World Dairy Summit, 20.-24.09/2009, Berlin Germany. Lbc. helveticus is an important species of lactic acid bacteria used in dairy industry for the production of semi-hard and hard cheeses, e.g. Parmesan and Emmentaler. A reliable identification of Lbc. helveticus species in the frame of Lactobacillus genus is sometimes difficult with regard to the high intraspecific variability characteristic for this species. In this study were used the thermophilic lactobacilli (Lbc. helveticus, Lbc. delbrueckii and Lbc. acidophilus) deposited in the Culture Collection of Dairy Microorganisms Lactoflora (CCDM). Biochemical identification did not confirm the original species classification in some strains, sothere were used methods of genotyping ? multiplex PCR and ribotyping.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů