Table 2

Number (percentage) of samples containing total bifidobacteria and B. pseudolongum in St-Marcellin and Brie processes

Process/Methods

Production steps


St-Marcellin

Total

n = 176

A

n = 44

B

n = 44

C

n = 44

D

n = 44


Total bifidobacteria

PCR 16S rDNA

153 (87%)

42 (95%)

37 (84%)

35 (80%)

39 (89%)

PCR hsp60 gene

154 (88%)

42 (95%)

38 (86%)

35 (80%)

39 (89%)

B. pseudolongum

PCR RFLP (16S rDNA)

135 (77%)/

41 (93%)/

28 (66%)/

34 (77%)/

32 (73%)/

Real time PCR (hsp60 gene)

120 (68%)

35 (80%)

27 (61%)

27 (61%)

31 (70%)


Brie

Total

n = 120

A'

(n = 30)

B'

(n = 30)

C'

(n = 30)

D'

(n = 30)


Total bifidobacteria

PCR 16S rDNA

107 (89%)

29 (97%)

21 (70%)

28 (93%)

29 (97%)

PCR hsp60 gene

105 (88%)

29 (97%)

22 (73%)

27 (90%)

27 (90%)

B. pseudolongum

PCR RFLP (16S rDNA)

107 (89%)

29 (97%)

21 (70%)

28 (93%)

29 (97%)

Real time PCR (hsp60 gene)

ND

ND

ND

ND

ND


St-Marcellin/Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (Day 21)

Brie/Production steps: A', raw milk; B', after second maturation; C', after removal from the mold; D', ripening (Day 28)

NT, not done

Delcenserie et al. BMC Microbiology 2011 11:178   doi:10.1186/1471-2180-11-178

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