Table 3

Mean counts (log cfu ml-1 or g-1) of total bifidobacteria, B. pseudolongum and E. coli in St-Marcellin and Brie processes

Process/Species

Method

Production step *


St-Marcellin

A

B

C

D


Total bifidobacteria

PCR 16SrDNA

3.05 ± 1.29/

2.85 ± 1.25/

2.34 ± 1.48/

3.71 ± 1.89/

PCR hsp60 gene

3.03 ± 2.26

3.03 ± 2.15

2.57 ± 2.25

3.88 ± 1.97

B. pseudolongum

PCR-RFLP (16S rDNA)

2.29 ± 1.24/

1.75 ± 1.43/

2.23 ± 1.46/

1.88 ± 1.40/

Real time PCR (hsp60 gene)

2.73 ± 2.30

2.29 ± 2.18

2.19 ± 2.11

2.48 ± 2.17

E. coli

Culture

1.03 ± 1.31

1.29 ± 1.25

0.51 ± 0.93

0.25 ± 0.63


Brie

A'

B'

C'

D'


Total bifidobacteria

PCR 16SrDNA

2.13 ± 0.73/

1.17 ± 0.91/

2.40 ± 1.16/

2.37 ± 0.81/

PCR hsp60 gene

2.03 ± 0.85

1.23 ± 1.04

2.20 ± 1.13

1.90 ± 0.92

B.pseudolongum

PCR-RFLP (16S rDNA)

2.13 ± 0.73/

1.17 ± 0.91/

2.40 ± 1.16/

2.37 ± 0.81/

Real time PCR (hsp60 gene)

ND

ND

ND

ND

E. coli

Culture

0.00 ± 0.00

0.14 ± 0.41

2.49 ± 0.71

1.65 ± 0.91


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)

ND, not done

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

Open Data