ArticleFrontiers in microbiology2012
Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification.
Article in Frontiers in microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 69 citations in OpenAlex.
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Development and multi-platform validation of a pan-genomic-driven PMA-qPCR method for the precise quantification of viableFrontiers in microbiology · 2026Article
- A comparative study of flaxseed gum effect on Lactobacillus acidophilus genes expression, and textural, sensory, structural, and microbiological properties of synbiotic Iranian white cheese.Scientific reports · 2025Article
- Oral Delivery ofVaccines · 2025Article
- Identification and quantification of viableFrontiers in microbiology · 2024Article
- Development and validation of a PMA-qPCR method for accurate quantification of viableFrontiers in microbiology · 2024Article
- Review
- Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2023Review
- Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics.Microorganisms · 2023Article
- Probiotic and postbiotic analytical methods: a perspective of available enumeration techniques.Frontiers in microbiology · 2023Review
- Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment.Microorganisms · 2022Article
- Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk.Molecules (Basel, Switzerland) · 2022Article
- Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter.Applied and environmental microbiology · 2022Article
- Impact of Nisin and Nisin-ProducingFoods (Basel, Switzerland) · 2021Article
- Molecular Assay Development to Monitor the Kinetics of Viable Populations of Two Biocontrol Agents,Biology · 2021Article
- Optimization of Preservation Methods Allows Deeper Insights into Changes of Raw Milk Microbiota.Microorganisms · 2020Article
- Development of a High-Throughput Microfluidic qPCR System for the Quantitative Determination of Quality-Relevant Bacteria in Cheese.Frontiers in microbiology · 2020Article
- The Step of Incorporation ofFrontiers in microbiology · 2019Article
- Monitoring Viable Cells of the Biological Control Agent Lactobacillus plantarum PM411 in Aerial Plant Surfaces by Means of a Strain-Specific Viability Quantitative PCR Method.Applied and environmental microbiology · 2018Article
- Rapid assessment of viable but non-culturable Bacillus coagulans MTCC 5856 in commercial formulations using Flow cytometry.PloS one · 2018Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of a suitable food carrier such as cheese could significantly enhance probiotic viability during storage. The main goal of this study was to assess viability of commercial probiotic strains during Cheddar cheesemaking and ripening (4-6 months) by comparing the efficiency of microbiological and molecular approaches. Molecular methods such as quantitative PCR (qPCR) allow bacterial quantification, and DNA-blocking molecules such as propidium monoazide (PMA) select only the living cells' DNA. Cheese samples were manufactured with a lactococci starter and with one of three probiotic strains (Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus rhamnosus RO011, or Lactobacillus helveticus RO052) or a mixed culture containing B. animalis subsp. lactis BB-12 and L. helveticus RO052 (MC1), both lactobacilli strains (MC2), or all three strains (MC3). DNA extractions were then carried out on PMA-treated and non-treated cell pellets in order to assess PMA treatment efficiency, followed by quantification using the 16S rRNA gene, the elongation factor Tu gene (tuf) or the transaldolase gene (tal). Results with intact/dead ratios of bacteria showed that PMA-treated cheese samples had a significantly lower bacterial count than non-treated DNA samples (P < 0.005), confirming that PMA did eliminate dead bacteria from PCR quantification. For both quantification methods, the addition of probiotic strains seemed to accelerate the loss of lactococci viability in comparison to control cheese samples, especially when L. helveticus RO052 was added. Viability of all three probiotic strains was also significantly reduced in mixed culture cheese samples (P < 0.0001), B. animalis subsp. lactis BB-12 being the most sensitive to the presence of other strains. However, all probiotic strains did retain their viability (log 9 cfu/g of cheese) throughout ripening. This study was successful in monitoring living probiotic species in Cheddar cheese samples through PMA-qPCR.
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