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. 2019 Sep 1;8(9):374. doi: 10.3390/foods8090374

Figure 3.

Figure 3

Molecular identification of L. casei ATCC 393 in yogurts after 28 days of refrigerated storage. Lane 1: pure culture of L. casei ATCC 393; Lane 2: probiotic yogurt with immobilized L. casei ATCC 393 cells on casein; Lane 3: probiotic yogurt with immobilized L. casei ATCC 393 cells on apple pieces; Lane 4: probiotic yogurt with free L. casei ATCC 393 cells; Lane 5: yogurt without L. casei ATCC 393 cells. PCR products of 67 and 144 bp are unique for L. casei ATCC 393, whereas the PCR product of 340 bp is universal for lactobacilli.