Isolation, Identification and RAPD Analysis of Lactobacillus delbrueckii from Different Commercial Brands of Yogurts

doi:10.7506/spkx1002-6300-201007039

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 177-181.doi: 10.7506/spkx1002-6300-201007039

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Isolation, Identification and RAPD Analysis of Lactobacillus delbrueckii from Different Commercial Brands of Yogurts

MA Cheng-jie1，WU Zheng-jun1，DU Zhao-ping2，LIU Xin2，MA Ai-min2,*

1. Technology Center, Bright Dairy & Food Co. Ltd., Shanghai 200072, China；
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2009-07-27 Online:2010-04-01 Published:2010-12-29
Contact: MA Ai-min E-mail:aiminma@mail.hzau.edu.cn

Abstract

Abstract:

Ten strains of Lactobacillus delbrueckii were isolated from ten commercial brands of yogurts. L.d 3, L.d 4, L.d 5, L.d 6, L.d 8 and L.d 10 were identified as Lactobacillus delbrueckii subsp. bulgaricus, and L.d 1, L.d 2, L.d 7 and L.d 9 were identified as Lactobacillus delbrueckii subsp. lactis according to physiological and biochemical tests and specific PCR identification. The genetic diversity of ten strains was evaluated through random amplified polymorphic DNA (RAPD) analysis using 24 random primers, and the similarity coefficient matrix and clustering analysis were achieved according to statistical analysis of fingerprinting data using NTSYSpc-2.10e software. Results indicated that genetic similarity coefficients of ten strains were ranged in 0.4167 and 0.8833. The genetic relationship and heterogeneity existed among different strains to a certain extent.

Key words: Lactobacillus delbrueckii, PCR, RAPD, clustering analysis

CLC Number:

TS252.54

MA Cheng-jie1，WU Zheng-jun1，DU Zhao-ping2，LIU Xin2，MA Ai-min2,*. Isolation, Identification and RAPD Analysis of Lactobacillus delbrueckii from Different Commercial Brands of Yogurts[J]. FOOD SCIENCE, 2010, 31(7): 177-181.

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Isolation, Identification and RAPD Analysis of Lactobacillus delbrueckii from Different Commercial Brands of Yogurts

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