User:Kara Tsukashima/Notebook/Yogurt Lactobacillus RFLP identification

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Revision as of 17:53, 6 May 2013 by Kara Tsukashima (talk | contribs) (Project Description/Abstract)
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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.


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.

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