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