Use of real-time PCR for quantitative assessment of lactic acid bacteria and bifidobacteria in dairy products
Zelenaia, L.B.; Kovalenko, N.K.; Oblap, R.V.; Hovak, N.B.; Golubets, R.A.
Mikrobiolohichnyi Zhurnal 74(1): 14-19
2012
ISSN/ISBN: 0201-8462 PMID: 22545439 Document Number: 662015
Composition of lactic acid bacteria and bifidobacteria in raw milk and home-made milk products has been analyzed using real-time PCR (quantitative PCR) with genus-specific primers to Enterococcus, Lactobacillus and Bifidobacteria. Bacteria belonging to these genera have been revealed in all samples analyzed (milk, sour cream, cottage cheese). It has been shown that the representatives of Enterococcus and Lactobacillus genera dominated in the samples analyzed (10(3)-10(7) genome equivalent/ml (mg)). The largest number of these microorganisms (10(7) genome equivalent/mg) has been detected in cottage cheese.