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Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR

Emilie Desfossés-Foucault1, Véronique Dussault-Lepage, Clémentine Le Boucher

  • 1Département des Sciences des aliments et de nutrition, Institut des nutraceutiques et des aliments fonctionnels, Université Laval Quebec, QC, Canada.

Frontiers in Microbiology
|October 13, 2012
PubMed

Keywords:
Cheddar cheeselactococciprobiotic viabilitypropidium monoazidequantitative PCR

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