Detection of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in Inactivated Fermented Milk Using Fluorescence Quantitative Loop-Mediated Isothermal Amplification
Table 7
FQ-LAMP detection results of L. bulgaricus and S. thermophilus in inactivated fermented milk that was randomly purchased from the market.
Sample
L. bulgaricus (Log10CFU/g)
S. thermophilus (Log10CFU/g)
A1
0
8.227
A2
6.193
8.508
A3
6.899
8.036
A4
5.646
8.139
A5
4.876
8.548
A6
5.780
8.892
B1
7.179
8.296
B2
7.486
8.02
B3
6.479
8.266
B4
7.598
7.96
B5
7.321
8.277
B6
7.166
8.437
B7
7.519
8.412
C1
7.412
8.137
C2
7.095
7.756
C3
6.687
8.358
C4
7.935
8.383
C5
6.549
7.865
C6
5.915
8.358
C7
6.241
8.257
D1
4.59
8.936
D2
0
8.528
D3
4.778
8.476
D4
0
8.802
D5
6.691
8.359
E1
8.276
7.482
E2
7.734
8.058
E3
7.335
7.699
E4
7.522
8.125
E5
7.742
7.701
E6
8.182
7.526
E7
7.350
7.985
E8
8.125
8.011
F1
6.211
7.976
F2
6.934
7.898
F3
7.036
8.253
F4
6.147
8.125
F5
6.327
8.256
F6
6.765
8.223
F7
6.2456
7.99
Note. A, B, C, D, E, and F are six brands of inactivated fermented milk.
