DNA tests of dairy microbiota make it possible to assess the quality, safety, and authenticity of dairy products. Advanced though they are, modern molecular genetic methods largely depend on the quality of the extracted DNA. Dairy matrices are rich in lipids, proteins, and other inhibitors that complicate the DNA extraction. As a result, it is of greatest importance to select the optimal methods of DNA isolation and purification for each particular case. This article is a review of the DNA extraction methods applied to dairy microbiota. The authors evaluated their efficiency and major matrix-related limitations to select those with the best prospects for the dairy industry. The review covered theoretical, experimental, and comparative studies reported in Google Scholar, ScienceDirect, PubMed, Web of Science, and eLibrary in 2010–2024. The main DNA extraction approaches can be classified as chemical, enzymatic, mechanical, and sorption-based; they can be used in combinations. Lipids, proteins, and calcium affect the DNA purity and yield. To minimize the PCR inhibition, scientists recommend to use organic solvents, silica columns, and magnetic sorbents. The existing extraction methods are constantly modernized to enhance their accuracy. New universal, cost-effective, and reproducible protocols provide reliable results in food biotechnology and dairy quality control.
Lazareva et al. (Tue,) studied this question.