A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method-Reference-Cited by-同舟云学术

A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method

Published:2020-04 Issue: Volume:318 Page:108466
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Martins Wiaslan Figueiredo,Longhi Daniel Angelo,de Aragão Gláucia Maria Falcão,Melero Beatriz^ORCID,Rovira Jordi,Diez Ana M.

Funder

University of Burgos

CAPES

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference82 articles.

1. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples;Achilleos;Food Microbiol.,2013

2. Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese;Achilleos;Food Microbiol.,2017

3. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham;Amézquita;Int. J. Food Microbiol.,2005

4. Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria – Colony Count Technique at 30 °C;Anonymous,1998

5. Review Paper A dynamic approach to predicting bacterial growth in food;Baranyi;Int. J. Food Microbiol.,1994

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation;Food Microbiology;2024-05

2. Quantitative characterization and dynamics of bacterial communities in ready-to-eat chicken using high-throughput sequencing combined with internal standard-based absolute quantification;Food Microbiology;2024-04

3. Design and validation of a quantitative polymerase chain reaction test for the identification and quantification of uncultivable bacteria associated with periodontitis;Archives of Oral Biology;2023-10

4. Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage;Meat Science;2023-07

5. Establishment of a multiplex-PCR detection method and development of a detection kit for five animal-derived components in edible meat;Arabian Journal of Chemistry;2023-04