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 (4–6 months) by comparing the efficiency of microbiological a...

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Main Authors: Desfossés-Foucault, Émilie, Dussault-Lepage, Véronique, Le Boucher, Clémentine, Savard, Patricia, LaPointe, Gisèle, Roy, Denis
Formáid: Artigo
Teanga:Inglês
Foilsithe: Frontiers Research Foundation 2012
Ábhair:
Microbiology
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC3463833/
https://ncbi.nlm.nih.gov/pubmed/23060868
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2012.00350
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