Open AccessDevelopment of the real-time PCR method for detecting lactobacillus acidophillus in some functional foods matrices
Author(s) -
Hường Đặng Thị,
Trung Nguyễn Thành,
Trọng Phạm Như,
Ba Trần Hồng,
Hồng Hảo Lê Thị
Publication year - 2019
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.69
Subject(s) - lactobacillus acidophilus , lactobacillus , food science , microbiology and biotechnology , polymerase chain reaction , real time polymerase chain reaction , computational biology , biology , chemistry , bacteria , probiotic , biochemistry , genetics , fermentation , gene
In the past decades, Lactobacillus species have been widely used in the market because they are thought to have biological properties and beneficial health effects. Conventional microbiological methods are often time consuming and labor-intensive. Real-time polymerase chain reaction (PCR) method will allow to identify and quantify rapidly Lactobacilli probiotics in food. In this study, the thermal shock protein target region (hsp60) was used to identify Lactobacillus acidophilus species. The limit of detection, specificity, and accuracy were of 104, 100 %, 100 %, respectively. This method is appropriate for application of detection of L. acidophilus bacteria in serveral food supplements.