User:Kara Tsukashima/Notebook/Yogurt Lactobacillus RFLP identification

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Current revision (21:53, 6 May 2013) (view source)
(Project Description/Abstract)
 
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==Project Description/Abstract==
==Project Description/Abstract==
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* Place short description of project or notes regarding this project
 
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* Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Donec porta commodo tellus. Nam a est eget libero mollis tincidunt. Aliquam purus. Quisque nulla ligula, facilisis in, pulvinar sed, molestie a, quam. Vestibulum at pede. In in sem eget odio eleifend placerat. Phasellus ultricies felis quis sapien. Etiam molestie volutpat quam. Praesent pulvinar scelerisque mi. Nam mi urna, fringilla eu, mattis sed, venenatis id, nunc. Maecenas velit eros, congue ut, placerat in, ornare vel, sem. Aenean porta enim sit amet felis gravida posuere. Phasellus faucibus nibh et orci.
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An attempt will be made to isolate lactic acid bacteria species from commercially available yogurt and differentiate them by RFLP of the 16s-ITS rDNA region, as in Yavuz, et. al 2004.
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This is a simple project that is more to get the hang of doing research-type things by myself, as it involves only techniques that I have already performed in classes and is interesting in and of itself.
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Long-term: if this does turn out to be reasonably simple, I could write it up more properly for use by others.
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== Background ==
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Yogurt is a product of fermentation of milk by lactic acid bacteria.
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Brown Cow Cream Top yogurt contains:
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• ''Lactococcus thermophilus
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• Lactobacillus delbrueckii ''subspecies'' bulgaricus
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• Lactobacillus acidophilus
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• Bifidus''
==Notes==
==Notes==
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* Place some notes here for visitors
 
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* Example: This project is currently on hold until further notice.
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This is just me messing around, really. I might try to politely ask people to put things in the fridge for me, as I am a good ways away from this particular lab.

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Project Description/Abstract

An attempt will be made to isolate lactic acid bacteria species from commercially available yogurt and differentiate them by RFLP of the 16s-ITS rDNA region, as in Yavuz, et. al 2004.



This is a simple project that is more to get the hang of doing research-type things by myself, as it involves only techniques that I have already performed in classes and is interesting in and of itself.

Long-term: if this does turn out to be reasonably simple, I could write it up more properly for use by others.


Background

Yogurt is a product of fermentation of milk by lactic acid bacteria.

Brown Cow Cream Top yogurt contains: • Lactococcus thermophilus • Lactobacillus delbrueckii subspecies bulgaricus • Lactobacillus acidophilus • Bifidus

Notes

This is just me messing around, really. I might try to politely ask people to put things in the fridge for me, as I am a good ways away from this particular lab.


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