FIG. 4.

Changes in the relative expression ratios of 16S rRNA (A), 23S rRNA (B), and tuf (C) genes during the production of cheese. After incubation for 7 h at 30°C, the curd was transferred onto a grid and incubated further at 30°C (•) or 12°C (○). The levels of expression are the levels relative to the expression of the sample at 3 h (calibrator), and the error bars indicate standard deviations. Reverse transcription was done using an RNA concentration of 2.5 ng/μl, and real-time PCR were performed using a 25-fold dilution for the tuf gene and a 125-fold dilution for the 16S rRNA and 23S rRNA genes.