Table 1.
Accession number of the sequences used for the design of L. lactis Tuf2 specific primers and the species of LAB to which they belong.
Table 2.
Bacterial strains commonly found in dairy products and used in this study to optimize and assess the specificity of the qPCR protocol for L. lactis.
Table 3.
Quantification of L. lactis in the ripened cheeses analyzed in this study and comparison of the results obtained by using culture-independent and -dependent approaches.
Figure 1.
Standard curves obtained by RT-qPCR for L. lactis inoculated in cheese matrix (A) and L. lactis pure culture (B).