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. 2017 Jul 20;8:1380. doi: 10.3389/fmicb.2017.01380

Figure 6.

Figure 6

Relative abundance of L. helveticus strains during cheese ripening. Raclette cheese was made with three different sequence types (STs) of L. helveticus; samples were taken after 24 h, 80 d, and 120 d of ripening. The relative abundance of each ST was determined for each sample using the herein developed culture-independent approach for strain typing.