Culture-dependent and Culture-independent Methods - Ibrahim, Amel
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Lactic acid bacteria (LAB) are commonly found in traditional fermented milks as natural flora. They play a great significant role in these products. During the last decades, several investigators have isolated and identified different LAB species from dairy products . All these studies were based on cultivation and phenotypic identification methods (culture-dependent methods). These methods, which rely on bacterial growth in selective media, may fail to identify bacteria that cannot multiply outside the environment. Indeed, cultivation-dependent approaches may bias our view of microbial…mehr

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Produktbeschreibung
Lactic acid bacteria (LAB) are commonly found in traditional fermented milks as natural flora. They play a great significant role in these products. During the last decades, several investigators have isolated and identified different LAB species from dairy products . All these studies were based on cultivation and phenotypic identification methods (culture-dependent methods). These methods, which rely on bacterial growth in selective media, may fail to identify bacteria that cannot multiply outside the environment. Indeed, cultivation-dependent approaches may bias our view of microbial diversity. In recent years, a great number of different molecular techniques have been developed for the identification of LAB. This book, therefor , a combination of culture-dependent methods [Apparatus and Procedure Identification system (API), Sodium-Dodecyl Sulfate Polyacrylamide gel Electrophoresis (SDS-PAGE)] and culture-independent methods (Temporal Temperature Gradient Gel Electrophoresis (TTGE)were used to determine the lactic acid bacteria present in traditional Kariesh cheese and Laban Rayeb.
Autorenporträt
Amel A.Ibrahim is an assistant lecturer at agriculture college ,Alexandria university ,Alexandria ,Egypt.In 2010 she obtained an M.Sc.degree in Dairy microbiology.She participate in several projects at Laboratory of the Microbial Biochemistry of Dairy Microorganisms, Faculty of Agriculture, Alexandria University.