Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
Table 3
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 T2 (cheese-surface inoculation of spores) during ripening at 8°C.
Cheese type
P. chrysogenum ATCC 9179
A. flavus ATCC 46283
Control cheeses
Days of ripening
15
30
15
30
15
30
Moulds
Reference
8.80 ± 0.28
9.30 ± 0.42
8.60 ± 0.42
9.80 ± 0.28
3.54 ± 0.34
4.50 ± 0.28
Lb
6.50 ± 0.71
8.30 ± 0.42
7.15 ± 0.11
8.74 ± 0.37
3.15 ± 0.11
4.23 ± 0.11
LbMix
7.30 ± 0.42
8.10 ± 0.14
7.20 ± 0.57
7.41 ± 0.28
2.80 ± 0.28
3.80 ± 0.28
Presumptive lactococci
Reference
7.40 ± 0.01
7.69 ± 0.01
7.46 ± 0.04
7.66 ± 0.02
7.13 ± 0.32
7.29 ± 0.40
Lb
7.37 ± 0.01
7.60 ± 0.02
7.37 ± 0.04
7.61 ± 0.01
7.00 ± 0.56
7.30 ± 0.42
LbMix
7.39 ± 0.01
7.61 ± 0.27
7.38 ± 0.01
7.60 ± 0.01
7.21 ± 0.29
7.30 ± 0.27
Presumptive lactobacilli
Reference
<2
<2
<2
<2
<2
<2
Lb
7.88 ± 0.16
7.25 ± 0.07
7.44 ± 0.21
7.49 ± 0.15
7.65 ± 0.49
7.89 ± 0.58
LbMix
8.04 ± 0.13
8.47 ± 0.01
8.32 ± 0.03
9.37 ± 0.04
8.13 ± 0.25
8.91 ± 0.13
pH
Reference
5.68 ± 0.11
5.58 ± 0.11
5.53 ± 0.11
5.25 ± 0.07
5.91 ± 0.01
5.82 ± 0.03
Lb
5.10 ± 0.14
5.05 ± 0.07
5.18 ± 0.04
4.85 ± 0.07
5.77 ± 0.03
5.68 ± 0.11
LbMix
4.98 ± 0.02
4.78 ± 0.02
4.95 ± 0.07
4.74 ± 0.08
4.94 ± 0.03
4.90 ± 0.01
Values are the mean ± standard deviation of duplicate samples for each cheese type. Different superscripts in the same column indicate significant differences (P < 0.05). Uninoculated cheese samples: values are mean ± standard deviation of two aliquots of the same cheese sample. Aflatoxin B1 producer.
