Identification of Lactobacillus spp. in probiotic products by real-time PCR and melting curve analysis

Food Research International

Volumn 40, Issue 1, 2007, Pages 71-79

  Kao, Yi Ting ^a   Liu, Yu Shan ^a   Shyu, Yuan Tay ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

16S rRNA; Hybridization probe; Lactobacillus spp.; Melting curve analysis; Real time PCR

Indexed keywords

CARBOXYLIC ACIDS; ENZYME KINETICS; GENES; RATE CONSTANTS; REAL TIME SYSTEMS; RNA;

HYBRIDIZATION PROBE; LACTIC ACID BACTERIA (LAB); LACTOBACILLUS SPP.; MELTING CURVE ANALYSIS;

BACTERIA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS;

EID: 33750965881     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.018     Document Type: Article

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