Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese

The respective inputs of plate counting and qPCR for the quantification of starters in cheese were evaluated using hard-cooked cheeses made with various starter combinations. Five starter strains were quantified at their different growth phases, from 0.5 h to day 214 of manufacture: one strain of St...

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Veröffentlicht in:	Food microbiology 2017-08, Vol.65, p.149-159
Hauptverfasser:	Achilleos, Christine, Berthier, Françoise
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacterial Load Cheese Cheese - microbiology DNA, Bacterial Food and Nutrition Food engineering Food Microbiology Genome, Bacterial Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus delbrueckii Lactobacillus helveticus Life Sciences Milk - microbiology Plate counting Quantitative PCR Real-Time Polymerase Chain Reaction Streptococcus thermophilus Streptococcus thermophilus - genetics Streptococcus thermophilus - isolation & purification Temperature
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