Technical note: Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture

Journal of Dairy Science

Volumn 95, Issue 9, 2012, Pages 4868-4872

  Miller, D M ^a   Dudley, E G ^a   Roberts, R F ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Lactobacillus delbrueckii; Real time quantitative polymerase chain reaction (qPCR); Starter culture; Streptococcus thermophilus

Indexed keywords

YOGHURT;

ARTICLE; FOOD HANDLING; GENETICS; LACTOBACILLUS DELBRUECKII; METHODOLOGY; MICROBIOLOGY; REAL TIME POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS;

FOOD HANDLING; LACTOBACILLUS DELBRUECKII; REAL-TIME POLYMERASE CHAIN REACTION; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 84865311939     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5445     Document Type: Article

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