Open AccessAssessment of lactobacillus bulgaricus strain in human intestinal samples by denaturation gradient gel electrophoresis
Author(s) -
Zh. Dimitrov
Publication year - 2019
Publication title -
trakia journal of sciences
Language(s) - English
Resource type - Journals
eISSN - 1313-3551
pISSN - 1312-1723
DOI - 10.15547/tjs.2019.04.003
Subject(s) - lactobacillus , lactobacillus delbrueckii subsp. bulgaricus , temperature gradient gel electrophoresis , strain (injury) , food science , biology , gel electrophoresis , lactobacillaceae , dna , denaturation (fissile materials) , bacteria , microbiology and biotechnology , chemistry , fermentation , biochemistry , 16s ribosomal rna , genetics , anatomy , nuclear chemistry
PURPOSE. The purpose of this work was to evaluate the content of Lactobacillus bulgaricus in faecal samples of volunteers after consumption of yoghurt produced with selected L. bulgaricus strain. METHODS. Using Denaturation Gradient Gel Electrophoresis (DGGE) the DNA band corresponding to L. bulgaricus was well separated from the DNA bands of other lactobacilli.RESULTS. Faecal samples of all four volunteers consumed yoghurt contained a major DNA band indicating the presence of L. bulgaricus, unlike the faecal samples from the three volunteers no consumed yoghurt where the specific for L. bulgaricus DNA band was absent. The differences in the intensity of the electrophoretic band of L. bulgaricus are influenced by the individuality of the volunteers and the duration of yoghurt consumption. By help of DGGE it was possible to assay the presence of L. bulgaricus in faecal samples and on the base of the intensity of the specific DNA fragment to evaluate the dynamics of L. bulgaricus content during 10 days consumption of yoghurt. CONCLUSIONS. DGGE proved to be an applicable tool to monitor the presence of L. bulgaricus strains in human intestinal samples.