A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk

The number of live lactic acid bacteria (LAB) is an important quality indicator for yogurt, the quantitative testing of LAB has become an important task in the evaluation of product quality and function. By analyzing and comparing the performance of 16S rRNA gene and tuf gene used in absolute quanti...

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Detalles Bibliográficos
Autores principales: Fan, Xiankang, Li, Xiefei, Zhang, Tao, Xu, Jue, Shi, Zihang, Wu, Zhen, Wu, Jihuan, Pan, Daodong, Du, Lihui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700909/
https://www.ncbi.nlm.nih.gov/pubmed/34945617
http://dx.doi.org/10.3390/foods10123066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700909/
https://www.ncbi.nlm.nih.gov/pubmed/34945617
http://dx.doi.org/10.3390/foods10123066

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