Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
Table 2
Evolution of pH and viable counts (log cfu/g) of moulds, lactococci, and lactobacilli in cheeses produced with (Lb and LBMix) and without (reference) antifungal cultures, in trial T1 (inoculation of P. chrysogenum spores in milk) during ripening at 8°C.
Days of ripening
Cheese type
5
15
30
Moulds (PDA)
Reference
2.89 ± 0.03
7.33 ± 0.08
8.15 ± 0.05
Lb
2.39 ± 0.05
5.71 ± 0.01
6.06 ± 0.06
LbMix
<2
4.80 ± 0.03
5.90 ± 0.01
Presumptive lactococci (M17)
Reference
6.49 ± 0.04
7.37 ± 0.04
7.56 ± 0.04
Lb
6.48 ± 0.02
7.36 ± 0.02
7.57 ± 0.06
LbMix
6.50 ± 0.02
7.45 ± 0.08
7.58 ± 0.05
Presumptive lactobacilli (MRS)
Reference
<2
<2
<2
Lb
8.12 ± 0.03
9.05 ± 0.03
9.30 ± 0.02
LbMix
7.99 ± 0.01
8.42 ± 0.16
9.86 ± 0.08
pH
Reference
5.05 ± 0.06
5.02 ± 0.05
5.01 ± 0.03
Lb
4.92 ± 0.03
4.73 ± 0.05
4.72 ± 0.03
LbMix
5.01 ± 0.01
4.87 ± 0.06
4.82 ± 0.06
Values are the mean ± standard deviation of triplicate samples for each cheese type. Different superscripts in the same column indicate significant differences (P < 0.05).
