Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification-Reference-Cited by-同舟云学术

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

Published:2012 Issue: Volume:3 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbio.

Author:

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

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Cited by 61 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. Factors involved in the abundant dominance of Bifidobacterium longum within the genus in the human gut;Food Bioscience;2024-10

2. Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese;Frontiers in Sustainable Food Systems;2024-08-14

3. Development and validation of a PMA-qPCR method for accurate quantification of viable Lacticaseibacillus paracasei in probiotics;Frontiers in Microbiology;2024-08-07

4. Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality;Frontiers in Microbiology;2024-02-02

5. Identification and quantification of viable Lacticaseibacillus rhamnosus in probiotics using validated PMA-qPCR method;Frontiers in Microbiology;2024-01-17

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