A rapid method for a reliable and simultaneous identification of different lactic acid bacteria
in fermented food has been developed. Various 16S and 23S rRNA-targeted, species …

Real-time quantitative PCR assays were developed for the absolute quantification of lactic
acid bacteria (LAB)(Streptococcus thermophilus, Lactobacillus delbrueckii, L. casei, L …

In order to obtain functional and safe probiotic products for human consumption, fast and
reliable quality control of these products is crucial. Currently, analysis of most probiotics is …

Abstract Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid
Bacteria (LAB) genera present in cider as they are able to survive this hostile environment …

A one-step PCR-based method was constructed for the rapid detection of 10 common lactic
acid bacteria (LAB) and Bifidobacterium. Ten primer pairs were designed based on the …

A real-time PCR system with 16S rRNA gene-targeted group-specific primers was
developed to quantitatively detect lactic acid bacteria (LAB) of the genera Lactobacillus …

Microbial analyses of fermented milk products require selective methods to discriminate
between close species simultaneously present in high amounts. A culture-based method …

A rapid and reliable technique for identifying the strains of lactic acid bacteria (LAB) was
developed in this study, and the 16S ribosomal RNA gene (16S rRNA gene) was used as …

Aim: To investigate the application of high‐resolution melt (HRM) analysis for rapid species‐
level identification of lactic acid bacteria (LAB) communities in dairy products, as well as for …

In this work, a complete analytical procedure is investigated to differentiate several food-
spoilage lactic acid bacteria. To do that, a method involving multiplex Polymerase Chain …