Abstract
Lactic Acid Bacteria (LAB) are considered to be the most useful microorganisms. They are beneficial in flavoring foods, inhibiting pathogenic as well as spoilage bacteria in food products. The isolates of LAB were obtained from traditional Syrian dairy products (white cheese and curdled yogurt) obtained from different regions in Syria. The isolates were subjected to phenotypic characterization analyses. The PCR technique of bacterial DNA was evaluated as an advanced tool for the identification of LAB. It was found that strains: E. faecium, E. faecalis and S. thermophilus dominate in white cheese and in yogurt. Our results demonstrated that we could identify LAB using Fourier transform infrared spectroscopy (FT-IR) patterns. (Authors)
Al-Mariri, A;
Sharabi, N D
[1]
- Atomic Energy Commission, Damascus (Syrian Arab Republic), Dept. of Molecular Biology and Biotechnology
Citation Formats
Al-Mariri, A, and Sharabi, N D.
Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques.
Syrian Arab Republic: N. p.,
2008.
Web.
Al-Mariri, A, & Sharabi, N D.
Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques.
Syrian Arab Republic.
Al-Mariri, A, and Sharabi, N D.
2008.
"Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques."
Syrian Arab Republic.
@misc{etde_21154000,
title = {Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques}
author = {Al-Mariri, A, and Sharabi, N D}
abstractNote = {Lactic Acid Bacteria (LAB) are considered to be the most useful microorganisms. They are beneficial in flavoring foods, inhibiting pathogenic as well as spoilage bacteria in food products. The isolates of LAB were obtained from traditional Syrian dairy products (white cheese and curdled yogurt) obtained from different regions in Syria. The isolates were subjected to phenotypic characterization analyses. The PCR technique of bacterial DNA was evaluated as an advanced tool for the identification of LAB. It was found that strains: E. faecium, E. faecalis and S. thermophilus dominate in white cheese and in yogurt. Our results demonstrated that we could identify LAB using Fourier transform infrared spectroscopy (FT-IR) patterns. (Authors)}
place = {Syrian Arab Republic}
year = {2008}
month = {Nov}
}
title = {Typing some of lactic acid bacteria in Syria using PCR and FT-IR techniques}
author = {Al-Mariri, A, and Sharabi, N D}
abstractNote = {Lactic Acid Bacteria (LAB) are considered to be the most useful microorganisms. They are beneficial in flavoring foods, inhibiting pathogenic as well as spoilage bacteria in food products. The isolates of LAB were obtained from traditional Syrian dairy products (white cheese and curdled yogurt) obtained from different regions in Syria. The isolates were subjected to phenotypic characterization analyses. The PCR technique of bacterial DNA was evaluated as an advanced tool for the identification of LAB. It was found that strains: E. faecium, E. faecalis and S. thermophilus dominate in white cheese and in yogurt. Our results demonstrated that we could identify LAB using Fourier transform infrared spectroscopy (FT-IR) patterns. (Authors)}
place = {Syrian Arab Republic}
year = {2008}
month = {Nov}
}