Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification

Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification

The use of a suitable food carrier such as cheese could significantly enhance probiotic viability during storage. The main goal of this study was to assess viability of commercial probiotic strains during Cheddar cheesemaking and ripening (four to six months) by comparing the efficiency of microbiol...

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Bibliographic Details
Main Authors: Emilie eDesfossés-Foucault, Veronique eDussault-Lepage, Clementine eLe Boucher, Patricia eSavard, Gisèle eLaPointe, Denis eRoy
Format: Article
Language:English
Published: Frontiers Media S.A. 2012-10-01
Series:Frontiers in Microbiology
Subjects:
quantitative PCR
Probiotic viability
Cheddar cheese
propidium monoazide
Lactococci
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00350/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00350/full

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