Transcriptomic analysis of Zhang in transition to the viable but non-culturable state by RNA sequencing.

Background: Some bacteria enter the viable but non-culturable (VBNC) state to survive harsh environmental conditions and external stresses. This alters cell physiology and has implications for the food industry as some bacteria, such as lactobacilli, undergo similar changes during food processing.

Methods: This study aimed to investigate the transcriptomic changes of a probiotic strain, Zhang ( Zhang), upon transition to the VBNC state using high throughput RNA sequencing (RNA-seq).

Rapid Detection of the Activity of Casei Zhang by Flow Cytometry.

Food processing, e.g., freeze-drying, exerts strong pressure on bacteria in the food matrix, decreasing their viability/activity and even forcing them to become viable but unculturable (VBNC), which are often underestimated by traditional plate count.