Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR (2013)
- Authors:
- USP affiliated authors: FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1371/journal.pone.0082102
- Subjects: PROBIÓTICOS; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Publisher place: San Francisco
- Date published: 2013
- Source:
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
VILLARREAL, Martha Lissete Morales et al. Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR. PLOS ONE, v. 79, n. 4, p. 1414-1417, 2013Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0082102. Acesso em: 31 mar. 2026. -
APA
Villarreal, M. L. M., Padilha, M., Vieira, A. D. S., Franco, B. D. G. de M., Martinez, R. C. R., & Saad, S. M. I. (2013). Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR. PLOS ONE, 79( 4), 1414-1417. doi:10.1371/journal.pone.0082102 -
NLM
Villarreal MLM, Padilha M, Vieira ADS, Franco BDG de M, Martinez RCR, Saad SMI. Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR [Internet]. PLOS ONE. 2013 ; 79( 4): 1414-1417.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1371/journal.pone.0082102 -
Vancouver
Villarreal MLM, Padilha M, Vieira ADS, Franco BDG de M, Martinez RCR, Saad SMI. Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR [Internet]. PLOS ONE. 2013 ; 79( 4): 1414-1417.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1371/journal.pone.0082102 - Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon
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- Biochemical and molecular evaluation of the antillisteral effect of bacteriocinogenic Lactobacillus sakei subsp. sakei 2a in an innovative dairy spread product
- In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998
- Survival dynamics of Listeria monocytogenes in an artificially contaminated dairy-based spread product fermented with Streptococcus thermophilus ST-M6
- Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis
- Isolation of bacterial DNA from probiotic petit suisse cheese
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