The Application of Flow Cytometry to the Study of Lactic Acid Bacteria Fermentations
I.A. Doolan, M. G. Wilkinson and D.K. Hickey
from: Flow Cytometry in Microbiology: Technology and Applications (Edited by: Martin G. Wilkinson). Caister Academic Press, U.K. (2015) Pages: 159-174.
This chapter will focus on Lactic Acid Bacteria (LAB) and their importance in the production of a wide range of fermented foods as both viable and non-viable organisms. A comparison of traditional microbiological methods used to study LAB will be outlined as well as examples of how flow cytometry (FCM) can be successfully employed to analyse LAB in viable and non-viable states during a fermentation process such as cheese manufacture. This chapter also deals with some of the difficulties encountered with FCM analysis of certain food samples and how these issues may be overcome. The potential applications of FCM to the study of LAB in both academic and applied research issues are also discussed read more ...