Advantageous direct quantification of viable closely related probiotics in petit-suisse cheeses under in vitro gastrointestinal conditions by Propidium Monoazide--qPCR.

The total percentage recovery of Bb-12, relative to the initial levels inoculated into the cheeses, was affected by the storage time, showing a decreasing trend ( P <0.05) for both formulations regardless the method employed for counting ( Figure 1 ).

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