Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification

Frontiers in Microbiology

Volumn 3, Issue OCT, 2012, Pages

  Desfossés Foucault, Émilie ^a   Dussault Lepage, Véronique ^a   Le Boucher, Clémentine ^a,b   Savard, Patricia ^a   LaPointe, Gisèle ^a   Roy, Denis ^a  

^a LAVAL UNIVERSITY   (Canada)

^b Laboratoire GRAPPE   (France)

Author keywords

Cheddar cheese; Lactococci; Probiotic viability; Propidium monoazide; Quantitative PCR

Indexed keywords

EID: 84872668156     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2012.00350     Document Type: Article

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