TABLE 2.
Microbial enumeration of commercial cheese samples on different media
| Sample | Bacterial count (log10 of sample)a
|
|||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| VRBA, 30°C (total coliforms) | M17, 30°C (Lactococcus spp.) | M17, 42°C (Streptococcus spp.) | MRS, 30°C (mesophilic Lactobacillus) | MRS, 42°C (thermophilic Lactobacillus) | BHI + 5% NaCl, 25°C (salt-tolerant flora) | MSA, 37°C (Staphylococcus spp.) | MSE, 30°C (Leuconostoc spp.) | YEL, 25°C (Propionibacterium spp.) | BEA, 37°C (Enterococcus spp.) | |
| Leerdamer | 3.6 | 7.62 | 6 | 5.5 | 4.9 | 8.9 | 7.4 | <2.2 | 7.4 | 6.1 |
| Munster | 6.5 | 9.1 | 9 | 7.2 | 7.3 | 8.4 (7.1)c | 5.8 | <2.2 | 6.1 | |
| Morbier | 6.1 | 9 | 8.9 | 8 | 7.6 | 8.9 (8)c | 7.4 | <2.2 | 6.1 | |
| Epoisses | 6.3 | —b | —b | 6 | 5 | 9.3 (6.5)c | 6.2 | <2.2 | 4.7 | |
a
Bacterial counts under different culture conditions (medium and temperature). VRBA, violet red bile agar; YEl, yeast extract-sodium lactate; BEA, bile esculin azide agar.
b
—, overgown by gram-negative bacteria.
c
Numbers in parentheses indicate bacterial counts of orange colonies.