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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Detalles Bibliográficos
Autores principales: Desfossés-Foucault, Émilie, Dussault-Lepage, Véronique, Le Boucher, Clémentine, Savard, Patricia, LaPointe, Gisèle, Roy, Denis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Research Foundation 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3463833/
https://www.ncbi.nlm.nih.gov/pubmed/23060868
http://dx.doi.org/10.3389/fmicb.2012.00350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3463833/
https://www.ncbi.nlm.nih.gov/pubmed/23060868
http://dx.doi.org/10.3389/fmicb.2012.00350

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