Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern

Table 1

Lactic acid bacteria counts of yoghurt during the dry and rainy seasons as a function of place of production and sample.

Location	Samples	Lactic acid bacteria colony counts (log10 cfu/ml)
		Dry season		Rainy season
		Lactobacillus counts	Coccus counts	Lactobacillus counts	Coccus counts
Dschang	V	^c	^d	/	/
Dschang	P	^a	^h	^a	^l
Dschang	G	^g	^d	^ef	^h
	Mean	^α	^β	^α	^γ
Bamenda	NR	^f	^b	^cd	^b
Bamenda	S	^b	^a	^ef	c
Bamenda	D	^e	^bc	^ef	^d
Bamenda	MR	^a	^e	^a	^a
Bamenda	MB	^a	^a	^de	^d
Bamenda	PA	^a	^h	^a	^g
Bamenda	SY	^g	^a	^ef	^e
Bamenda	PV	^e	^a	^cd	^d
	Mean	^α	^α	^α	^α
Bafoussam	T	^f	^d	^de	^k
Bafoussam	Ce	^d	^d	^c	^lm
Bafoussam	C	^h	^i	^b	^m
Bafoussam	K	^a	^i	^a	^l
	Mean	^α	^β	^α	^δ
Commercial 1	AA	^hi	^f	^f	^f
Commercial 2	BB	^a	^g	^a	^j
Commercial 3	CC	^i	^c	^ef	^i
	Mean	^α	^β	^α	^β

Values are of 3 determinants. ^{a,b,c,d,e,f,g,h,i,j,k,l,m}Comparison of different samples for each microbial parameter. Along the column, values with the same letter are not significantly different (). ^α,β,γ,δComparison of mean of all samples from different places and seasons, mean with the same Greek alphabet are not significantly different (); /: absence of producer.