Table 3.
Detection and quantification of the Lactobacillus cells in probiotic products using plate count, and methods of realtime qPCR and PMA-qPCR.
| Unheated product | Heat-killed (100°C, 30 min) product | ||||||||
|---|---|---|---|---|---|---|---|---|---|
|
|
|
||||||||
| Total plate counts | qPCR (log CFU/g)* | PMA-qPCR (log CFU/g)* | Total plate count | qPCR (log CFU/g)* | PMA-qPCR (log CFU/g)* | ||||
|
|
|
|
|
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| LSA-1 | LGA-1 | LSA-1 | LGA-1 | LSA-1 | LGA-1 | LSA-1 | LGA-1 | ||
| 8.65 ± 0.69b | 8.57 ± 0.24 | 8.39 ± 0.14 | 8.49 ± 0.12 | 8.17 ± 0.44 | 0 | 7.67 ± 0.20 | 6.70 ± 0.16 | 5.33 ± 0.18 | 5.05 ± 0.23 |
| 8.79 ± 0.131,a | 8.67 ± 0.061,a | 7.72 ± 0.171,b | 5.59 ± 0.091,c | ||||||
PMA = propidium monoazide; qPCR = quantitative polymerase chain reaction.
*
Each value in the table represents the mean value ± standard deviation from three trials; different superscript letters in the row indicate significant differences (p < 0.05).
1
Sum of L. salivarius and L. gasseri.