TABLE 2.
Numbers of viable starter, adjunct, and nonstarter lactic acid bacteria in experimental Cheddar cheeses during ripening
| Cheese treatment | No. of CFU/g of cheesea
|
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Starter
|
Adjunct
|
Nonstarter
|
|||||||
| 3 days | 1 mo | 3 mo | 3 days | 1 mo | 3 mo | 3 days | 1 mo | 3 mo | |
| 1A | 3.2 × 108 | 4.7 × 108 | 5.9 × 105 | ND | ND | ND | 3.7 × 101 | 2.0 × 104 | 3.2 × 107 |
| 1B | 1.0 × 108 | 2.1 × 107 | 9.5 × 105 | ND | ND | ND | 1.6 × 101 | 7.8 × 104 | 3.1 × 107 |
| 2A | 8.4 × 107 | 2.6 × 108 | 1.8 × 108 | 5.8 × 107 | 3.5 × 107 | 1.8 × 107 | 5.7 × 101 | 3.0 × 104 | 1.1 × 106 |
| 2B | 1.4 × 108 | 1.6 × 108 | 1.8 × 108 | 4.0 × 107 | 2.0 × 107 | 6.6 × 106 | 2.2 × 102 | 3.7 × 104 | 2.1 × 106 |
| 3A | 2.4 × 108 | 3.0 × 107 | 2.6 × 107 | 7.9 × 106 | 2.0 × 107 | 4.3 × 104 | 7.6 × 103 | 1.6 × 105 | 1.0 × 107 |
| 3B | 3.0 × 108 | 1.9 × 107 | 5.0 × 106 | 9.7 × 106 | 3.2 × 107 | 9.0 × 103 | 7.7 × 103 | 7.6 × 104 | 2.4 × 107 |
a
Treatments: 1, Lactococcus lactis D11 alone; 2, D11 plus L. casei 334e; 3, D11 plus L. casei HADH strain; A, cheese with 2% KG added; B, cheese made without KG. ND, none detected.