FIG. 2.

(A) Survival of lactobacilli and starter during cheese ripening in trial 1 laboratory-scale Cheddar cheeses manufactured under microbiologically controlled conditions. (B to D) RAPD-PCR profiles of a representative number of Lactobacillus isolates from each of the cheeses. Lanes 1 (C and D) show the RAPD profile of each probiotic Lactobacillus strain added to the cheese at manufacture, while a 100-bp ladder is shown in lane 19 (B) or 11 (C and D) and all other lanes show RAPD profiles of Lactobacillus isolates from 6-month (180-day)-ripened cheeses.