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Table 2 Number (percentage) of samples containing total bifidobacteria and B. pseudolongum in St-Marcellin and Brie processes

From: Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry

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
  1. St-Marcellin/Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (Day 21)
  2. Brie/Production steps: A', raw milk; B', after second maturation; C', after removal from the mold; D', ripening (Day 28)
  3. NT, not done