I'm planning to produce a cheese with the addition of Lactobacillus casei NRRL B-441, and investigate the survival of the strain during the ripening period.
Since there might be other Lactobacillus casei strains (possibly originated from cow's milk and/or the starter culture) besides the Lactobacillus casei NRRL B-441 that I'm going to add, is it possible to quantify the viable cells of Lactobacillus casei NRRL B-441 in a mixed culture by real-time PCR?
Also, would DNA microarray technique for species-specific enumeration of mixed microbial community be enough to distinguish the Lactobacillus casei NRRL B-441 cells from the other Lactobacillus casei strains?
I hope these articles help you
1- Quantification of live and dead probiotic bacteria in lyophilised product by real-time PCR and by flow cytometry.Applied Microbiology and Biotechnology.2009
2- Detection and quantification of probiotic bacteria using optimized DNA extraction, traditional and real-time PCR methods in complex microbial communities.African Journal of Biotechnology 2010
Dear Etif Fatma UcoK,
Please read my article: https://www.researchgate.net/publication/271515090_Bioaccessible_Antioxidants_in_Milk_Fermented_by_Bifidobacterium_longum_subsp_longum_Strains
I used PMA-qPCR for investigating the survival of Bifidobacterium. This technique is more accurate than viable count. If you have any question on the technique, feel free to ask.
Article Bioaccessible Antioxidants in Milk Fermented by Bifidobacter...
- Badges
- Science topic