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Development of the real-time PCR method for detecting lactobacillus acidophillus in some functional foods matrices

Dang Thi Huong Nguyen Thanh Trung Pham Nhu Trong Tran Hong Ba Le Thi Hong Hao
Published 05/31/2019

Article Details

How to Cite
Dang Thi Huong, Nguyen Thanh Trung, Pham Nhu Trong, Tran Hong Ba, Le Thi Hong Hao. "Development of the real-time PCR method for detecting lactobacillus acidophillus in some functional foods matrices". Vietnam Journal of Food Control. vol. 2, no. 2 (en), pp. 2-7, 2019
PP
2-7
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525

Main Article Content

Abstract

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.

Keywords:

Real-time PCR, Lactobacillus acidophilus

References

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