Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese...
Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment
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Publisher
Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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Contents
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 DNA of permeable cells from amplification. The prop...
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Full title
Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment
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TN_cdi_doaj_primary_oai_doaj_org_article_d327b5030a814c85b4eb02fd1ba30909
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_d327b5030a814c85b4eb02fd1ba30909
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ISSN
2076-2607
E-ISSN
2076-2607
DOI
10.3390/microorganisms10081669
