Kadiro?lu, PinarKorel, FigenCeylan, Cagatay2025-01-062025-01-0620140167-701210.1016/j.mimet.2014.06.0222-s2.0-84905484243https://doi.org/10.1016/j.mimet.2014.06.022https://hdl.handle.net/20.500.14669/1486Four different bacterial DNA extraction strategies and two different qPCR probe chemistries were studied for detection of Stapylococcus aureus from white cheeses. Method employing trypsin treatment followed by a commercial kit application and TaqMan probe-based qPCR was the most sensitive one detecting higher counts than standards in naturally contaminated samples. © 2014 Elsevier B.V.eninfo:eu-repo/semantics/openAccessCheeseLNAQPCRStaphylococcus aureusTaqManArticle9725016130Q392105