Isolation of Streptococcus thermophilus in Different Dairy Products and Analysision on CRISPR Sequences

Abstract:

Under the experimental conditions, , specific PCR can can quickly and accurately separate the Streptococcus thermophilus from three categories of dairy products, 14.kinds of dairy products,Both primers CR1 and CR2 optimal annealing temperature was 58.0 °C, annealing temperature of CR3 is 50.0 °C, and those temperatures were used to ensure that the primer CR1, CR2 and CR3 with CRISPR sequences effective annealing, no other non-specific reaction. Gram-positive purple chain coccus, there are differences in morphology, from different samples .The CTAB method was used to extract DNA. After PCR amplification, obtaining 11 different CRISPR sequences amplification results. In six samples of yogurt, there are five kinds of CRISPR sequences, four milk samples obtain three kinds of CRISPR sequences, three kinds of cheese has three deferent CRISPR sequences.

• Periodical: Advanced Materials Research (Volume 933)
• Pages: 170-174
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.933.170
• Online since: May 2014
• Authors: Jian Xiong, Zi Rong Wang, Jun Ye*, Ai Mi Ma
• Keywords: CRSIPR Sequences, Identification, Isolation, Specific PCR, Streptococcus thermophilus

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