Author/Authors :
KIRAN, Fadime Ankara Üniversitesi - Fen Fakültesi - Biyoloji Bölümü, Turkey , OSMANAĞAOĞLU, Özlem Ankara Üniversitesi - Fen Fakültesi - Biyoloji Bölümü, Turkey
Title Of Article :
Molecular methods used for identification/typing of lactic acid bacteria (LAB)
Abstract :
Lactic acid bacteria (LAB) are widely used as starter cultures in the food industry. Because of their bacteriocin production speciality, they make expire date of the food longer and thought to be potential biopreservativies. Besides, they are used in probiotic products and some of them causes food spoilage. All of these properties make this group of bacteria very important both industrially and scientificaly. As far as the industial applications of LAB are conserned, reliable strain typing methods will become increasingly important in the study of the performance of LAB starter cultures and cultures used as additives in functional food type products. Nowadays, the main focus for the identification/tying of LAB has moved from phenotypic to molecular (genotypic) methods as they yield more sensitive and accurate results. In this review, molecular methods used for typing of LAB were summarised.
NaturalLanguageKeyword :
Lactic acid bacteria (LAB) , Molecular (genotypic) identification , Typing
JournalTitle :
Erciyes University Journal Of The Institute Of Science and Technology
