Abstract
The determination of bacterial viability in probiotic products is of economic, technological, and clinical significance. We compared four methods to enumerate three Bifidobacterium strains in fermented oat products during storage. A subpopulation of nonculturable cells retained a functional cell membrane typical of viable cells, indicating that probiotic bacteria become dormant during storage.
Publication types
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Comparative Study
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Research Support, Non-U.S. Gov't
MeSH terms
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Avena / microbiology
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Base Sequence
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Bifidobacterium / genetics
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Bifidobacterium / growth & development
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Bifidobacterium / isolation & purification*
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Colony Count, Microbial / methods
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DNA, Bacterial / genetics
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Fermentation
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Food Microbiology*
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Food Preservation
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In Situ Hybridization, Fluorescence
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Polymerase Chain Reaction
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Probiotics*