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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Bibliografske podrobnosti

Principais autores:	Emilie eDesfossés-Foucault, Veronique eDussault-Lepage, Clementine eLe Boucher, Patricia eSavard, Gisèle eLaPointe, Denis eRoy
Format:	Artigo
Jezik:	Inglês
Izdano:	Frontiers Media S.A. 2012-10-01
Serija:	Frontiers in Microbiology
Teme:	quantitative PCR Probiotic viability Cheddar cheese propidium monoazide Lactococci
Online dostop:	http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00350/full
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