User:Kara Tsukashima/Notebook/Yogurt Lactobacillus RFLP identification
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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.
Long-term: if this does turn out to be reasonably simple, I could write it up more properly for use by others.
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
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.