Isolation of Bifidobacteria from Yoghurts and Assessment of the Bifidobacterial Population by PCR-Denaturing Gradient Gel Electrophoresis and Quantitative Real-Time PCR
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Abstract:
In this article, a rapid identification and numberation method for bifidobacterium in fermented milk products was established. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique was used to identify Bifidobacterium present in commercial probiotic yoghurts.Real-Time Polymerase Chain Reaction (Real-Time PCR) technique was used to detect Bifidobacteria. The results showed that PCR-DGGE assays enabled identification of the species of bifidobacterium initially present in commercial fermented milk products with a detection threshold of 105 cells per gram. Real-Time PCR assays enabled numbering Bifidobacterium with a detection threshold of 104 cells per gram of product. Established PCR-DGGE analysis method was suitable for identification and detection of Bifidobacterium in commercial probiotic yoghurts.
