Classification, quantification, and thermotolerance assessment of lactic acid bacteria in yogurt using bacterial melting curve analysis
The BMCA enabled LAB identification and measurement in yogurt samples without requiring antibody-based techniques. Additionally, the BMCA method can also be employed to evaluate thermal stability of LAB in formulations.
Authors
- Quanzhi Chen (ORCID: https://orcid.org/0000-0001-8389-4211)
- Shengbin He (ORCID: https://orcid.org/0000-0002-1594-478X)
- Li Zhao (ORCID: https://orcid.org/0000-0003-0302-1635)
- Jialei Wang (ORCID: https://orcid.org/0000-0002-2119-3804)
- Haotang Wei
- Yi Liang
- Feng Chen
Institutions
- Guangxi Medical University (CN)
- The Second Nanning People's Hospital (CN)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2026-03-04
- DOI
- https://doi.org/10.3389/fmicb.2026.1751797
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Guangxi Province