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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

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

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
  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. ND, not done