Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Figure 2

Photographs showing the antifungal effect of Lactobacillus adjuncts on cheeses produced with (Lb and LbMix) and without (Reference) antifungal cultures, in trial T1 (inoculation of P. chrysogenum ATCC 9179spores in milk) at 30 days of ripening at 8°C.