A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria

Authors

José Luis R. Rama (ORCID: https://orcid.org/0000-0002-8440-4584)
Trinidad de Miguel (ORCID: https://orcid.org/0000-0002-0389-6610)
Ana G. Abril (ORCID: https://orcid.org/0000-0002-9214-3273)
Lorena G. Calvo (ORCID: https://orcid.org/0000-0001-5965-5077)
Rosa-Antía Villarino (ORCID: https://orcid.org/0000-0003-1529-7217)

Institutions

Universidade de Santiago de Compostela (ES)

Publication Details

Journal: LWT
Published: 2024-12-20
DOI: https://doi.org/10.1016/j.lwt.2024.117259
Citations: 12
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 4.18

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article

A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria

José Luis R. Rama, Trinidad de Miguel, Ana G. Abril, Lorena G. Calvo et al.

Dec 20, 2024

12 citations

LWT

Probiotics and Fermented Foods

4.18

article

A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria

José Luis R. Rama, Trinidad de Miguel, Ana G. Abril, Lorena G. Calvo, Rosa-Antía Villarino

December 20, 2024article en

12 citations

Abstract

No abstract available for this paper.

LWTVol. 215

Universidade de Santiago de Compostela (ES)

Zero hunger

Openalex Percentile: Top 6%

Probiotics and Fermented Foods

4.18

DOI Open Access PDF OpenAlex

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A modification of the resazurin cell viability assay, suitable for the quantification of lactic acid producing bacteria — José Luis R. Rama, Trinidad de Miguel, et al. · LWT (2024) | TGRS Research Map | TGRS