Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901985" target="_blank" >RIV/60461373:22330/16:43901985 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1556/066.2016.45.4.5" target="_blank" >http://dx.doi.org/10.1556/066.2016.45.4.5</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/066.2016.45.4.5" target="_blank" >10.1556/066.2016.45.4.5</a>

Result language
angličtina
Original language name
Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese
Original language description
Conventional quantification of L. helveticus, in presence of other lactobacilli species, using classical plate method employing low selective media is very inaccurate. Determination of L. helveticus using quantitative PCR (qPCR) was performed in six artisanal Kazakh soft cheeses made from cow's milk or from a mixture of cow's and goat's milk. L. helveticus was quantified by species-specific qPCR, monitoring the presence of genes encoding for peptidoglycan hydrolases. Quantification of L. helveticus based on qPCR ranged from 2.6x106 to 4.1x108 CFU?g-1 according to the type of the cheese. The microflora of cheese consisted of a mixture of starter and non-starter lactic acid bacteria. ? 2016 Akadémiai Kiadó.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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