Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples

(2013) Christine Achilleos et al.   FOOD MICROBIOLOGY

New Molecular Quantitative PCR Assay for Detection of Host-Specific Bifidobacteriaceae Suitable for Microbial Source Tracking

(2012) Marta Gómez-Doñate et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheese

(2012) Danièle Sohier et al.   FOOD MICROBIOLOGY

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

(2012) K.N. Kilcawley et al.   INTERNATIONAL DAIRY JOURNAL

FAO/WHO Guidelines on Probiotics

(2012) Lorenzo Morelli et al.   JOURNAL OF CLINICAL GASTROENTEROLOGY

Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media

(2011) C.J. Oberg et al.   JOURNAL OF DAIRY SCIENCE

Probiotics and immunosenescence: cheese as a carrier

(2010) Fandi Ibrahim et al.   FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY

Complete Genome Sequence of Bifidobacterium animalis subsp. lactis BB-12, a Widely Consumed Probiotic Strain

(2010) C. Garrigues et al.   JOURNAL OF BACTERIOLOGY

Health, Probiotics, and Inflammation

(2010) Elena Mengheri   JOURNAL OF CLINICAL GASTROENTEROLOGY

Quantification of live and dead probiotic bacteria in lyophilised product by real-time PCR and by flow cytometry

(2009) Mateja Kramer et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Simultaneous detection and enumeration of viable lactic acid bacteria and bifidobacteria in fermented milk by using propidium monoazide and real-time PCR

(2009) Tomás García-Cayuela et al.   INTERNATIONAL DAIRY JOURNAL

Dynamics of bacterial community in solid-state fermented feed revealed by 16S rRNA

(2009) Z. Yu et al.   LETTERS IN APPLIED MICROBIOLOGY

Prebióticos en las fórmulas para lactantes. ¿Podemos modificar la respuesta inmune?

(2008) J.M. Moreno Villares   ANALES DE PEDIATRIA

Extraction of RNA from Cheese without Prior Separation of Microbial Cells

(2008) C. Monnet et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

(2008) S. Sieuwerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

(2008) Ségolène Henri-Dubernet et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for ProbioticLactobacillus casei

(2008) M.D. Sharp et al.   JOURNAL OF FOOD SCIENCE

Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C

(2008) L. Ong et al.   JOURNAL OF FOOD SCIENCE

Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR

(2007) Kalliopi Rantsiou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantification of Bifidobacterium spp. and Lactobacillus spp. in rat fecal samples by real-time PCR

(2006) Jean-Marc Delroisse et al.   MICROBIOLOGICAL RESEARCH