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

Figure 3

Photographs showing the antifungal effect of Lactobacillus adjuncts on cheeses produced with (Lb and LbMix) and without (reference) antifungal cultures, in trial T2 (cheese surface inoculation of spores) at 30 days of ripening at 8°C. (a) Inoculation of P. chrysogenum ATCC 9179; (b) inoculation of A. flavus ATCC 46283.

(a)

(b)