著者

Hidenobu NAKAO Je-Deok KIM

出版者

The Japan Society for Analytical Chemistry

雑誌

Analytical Sciences (ISSN:09106340)

巻号頁・発行日

vol.35, no.10, pp.1065-1067, 2019-10-10 (Released:2019-10-10)

参考文献数

11

被引用文献数

3

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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.