Simple and Rapid Method for Separating Lactic Acid Bacteria from Commercially Prepared Yogurt
Open Access
- 10 October 2019
- journal article
- research article
- Published by Springer Science and Business Media LLC in Analytical Sciences
- Vol. 35 (10), 1065-1067
- https://doi.org/10.2116/analsci.19c008
Abstract
We have reported a simple method for separating lactic acid bacteria (LAB) from yogurt. This method is based on the process of destructions and denaturation of casein micelle aggregates by vortexing, and can supply samples containing only LAB. Recovered LAB were clearly observable by microscopy, meaning that morphological changes could be directly detected at the single-cell level. This method will be a helpful tool for the analyzing various LAB, including their enzyme activity and protein expression.Keywords
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