Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment

The microbial community of industrially produced Canadian Cheddar cheese was examined from curd to ripened cheese at 30–32 months using a combination of viable plate counts of SLAB (GM17) and NSLAB (MRSv), qPCR and 16S rRNA gene amplicon sequencing. Cell treatment with propidium monoazide excluded D...

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Detalles Bibliográficos
Autores principales: Barzideh, Zoha, Siddiqi, Myra, Mohamed, Hassan Mahmoud, LaPointe, Gisèle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9413250/
https://www.ncbi.nlm.nih.gov/pubmed/36014087
http://dx.doi.org/10.3390/microorganisms10081669

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9413250/
https://www.ncbi.nlm.nih.gov/pubmed/36014087
http://dx.doi.org/10.3390/microorganisms10081669

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