A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk
The number of live lactic acid bacteria (LAB) is an important quality indicator for yogurt, the quantitative testing of LAB has become an important task in the evaluation of product quality and function. By analyzing and comparing the performance of 16S rRNA gene and <i>tuf</i> gene used...
Main Authors: | Xiankang Fan, Xiefei Li, Tao Zhang, Jue Xu, Zihang Shi, Zhen Wu, Jihuan Wu, Daodong Pan, Lihui Du |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/12/3066 |
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