Culture-dependent and Culture-independent Methods: Isolation and Identification of Lactic Acid Bacteria from Laban Rayeb and Kariesh Cheese - Image 1

£59.00

LAP Lambert Academic Publishing Culture-dependent and Culture-independent Methods: Isolation and Identification of Lactic Acid Bacteria from Laban Rayeb and Kariesh Cheese

Name: Culture-dependent and Culture-independent Methods: Isolation and Identification of Lactic Acid Bacteria from Laban Rayeb and Kariesh Cheese
Brand: LAP Lambert Academic Publishing
Price: 59.0 GBP
Availability: InStock

Microbiology

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Description

Lactic acid bacteria (LAB) are commonly found in traditional fermented milks as natural flora. They play a great significant role in these products. During the last decades, several investigators have isolated and identified different LAB species from dairy products . All these studies were based on cultivation and phenotypic identification methods (culture-dependent methods). These methods, which rely on bacterial growth in selective media, may fail to identify bacteria that cannot multiply outside the environment. Indeed, cultivation-dependent approaches may bias our view of microbial diversity. In recent years, a great number of different molecular techniques have been developed for the identification of LAB. This book, therefor , a combination of culture-dependent methods [Apparatus and Procedure Identification system (API), Sodium-Dodecyl Sulfate Polyacrylamide gel Electrophoresis (SDS-PAGE)] and culture-independent methods (Temporal Temperature Gradient Gel Electrophoresis (TTGE)were used to determine the lactic acid bacteria present in traditional Kariesh cheese and Laban Rayeb.

Product Specifications

Brand: LAP Lambert Academic Publishing
Format: paperback
ASIN: 365937038X
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Microbiology
Domain: Amazon UK
Release Date: 23 October 2013
Listed Since: 04 November 2013

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LAP Lambert Academic Publishing Culture-dependent and Culture-independent Methods: Isolation and Identification of Lactic Acid Bacteria from Laban Rayeb and Kariesh Cheese

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