Tracing probiotics in salami using PCR
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus and Kocuria are used when making salami. Starter cultures give the sausage specific flavours and improve the quality and ripening of the final product. Probiotic strains can also be added during the production of salami. Studies have shown that probiotics are good for health and are therefore added to food, such as fermented sausages. In order to work as a probiotic strain, the bacteria have to survive during the production process, storage and through the whole human gastrointestinal tract. The aim of this study was to trace the probiotic strains Lactobacillus casei and Lactobacillus paracasei in salami samples to see if they had survived the production process. Methods used were DNA extraction, PCR, colony PCR and gel electrophoresis. Out of 100 samples in duplicate run in PCR, probiotics were found in only 3 of them. To see if screening of probiotics directly from plates was possible, a colony PCR was done. Colony PCR was made on colonies of two different strains of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus sakei. From each bacteria strain, 5 colonies were analysed. Result showed that colony PCR, to screen for probiotic is a possible method.
Place, publisher, year, edition, pages
2011. , 43 p.
Probiotics, lactic acid bacteria, PCR, DNA extraction
IdentifiersURN: urn:nbn:se:uu:diva-157177OAI: oai:DiVA.org:uu-157177DiVA: diva2:435428
2011-05-24, Gebroeders De Smetstraat 1, Gent, Belgium, 12:53 (English)
Van Houdt, Leen, Dr