Identification of selected species of lactic acid bacteria in dairy products

Lactic acid bacteria are natural part of the human gastrointestinal tract. They are often used in food supplements and for the production of fermented dairy products. This thesis focuses on the identification of selected species of lactic acid bacteria and bifidobacteria in cheese and dairy products. Bacterial DNA was isolated by magnetic particles P(HEMA-co-GMA) from crude cell lysates from 9 products. Isolated DNA was amplified in genus-specific and species-specific polymerase chain reactions (PCR). The obtained amplicons were detected by agarose gel electrophoresis. The results of PCR were compared with those provided by the manufacturers and there has been declared a match