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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Identification of probiotic bacteria with the use of PCR from plant frementation diary products
 Kuljovská, Tereza ; Langová, Denisa (referee) ; Smetana, Jan (advisor)
Probiotics are encountered daily, either by targeted application of dietary supplements containing live cultures of lactic acid bacteria or by consuming traditional fermented products including dairy or non-dairy products. These cultures can significantly affect intestinal microbiota, particularly during digestive discomfort or problems associated with diarrheal diseases or infectious gastritis. This work focuses on the isolation of probiotics from fermented plant-based products that are also suitable for vegetarians and vegans, whose numbers are currently increasing. In addition to traditional lacto-fermented foodstuffs, there is another alternative in the form of Kombucha. Probiotic bacteria isolated from real samples were subjected to polymerase chain reaction (PCR) to identify them. Presence of the Bacteria domain was detected, and with more specific amplification, the presence of the genus Lactobacillus was detected too, using the specific primers. The amplification resulted in individual fragments were visualized by agarose gel electrophoresis.
Detailed record
Identification of probiotic bacteria with the use of PCR from plant frementation diary products
 Kuljovská, Tereza ; Langová, Denisa (referee) ; Smetana, Jan (advisor)
Probiotics are encountered daily, either by targeted application of dietary supplements containing live cultures of lactic acid bacteria or by consuming traditional fermented products including dairy or non-dairy products. These cultures can significantly affect intestinal microbiota, particularly during digestive discomfort or problems associated with diarrheal diseases or infectious gastritis. This work focuses on the isolation of probiotics from fermented plant-based products that are also suitable for vegetarians and vegans, whose numbers are currently increasing. In addition to traditional lacto-fermented foodstuffs, there is another alternative in the form of Kombucha. Probiotic bacteria isolated from real samples were subjected to polymerase chain reaction (PCR) to identify them. Presence of the Bacteria domain was detected, and with more specific amplification, the presence of the genus Lactobacillus was detected too, using the specific primers. The amplification resulted in individual fragments were visualized by agarose gel electrophoresis.
Detailed record

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