Table 5. The viable count (log CFU/g) of Staphylococcus aureus in the cheese samples (SA and SA+LAB) and of Enterococcus faecium in cheese sample SA+LAB (with a mix of E. faecium UNIVASF CAP) during storage for up to 20 days at 10 ºC.
| Cheese sample | t(storage)/day | Log fold decrease day 0–20 | Equation | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 0 | 5 | 10 | 15 | 20 | |||||
| N(S. aureus)/(log CFU/g)1 | |||||||||
| SA | 8.37a | 7.91a | 7.94a | 7.94a | 7.93a | 0.44 | y=0.002x2–0.07x+8.31 R2=0.80 | ||
| SA+LAB* | 8.39a | 6.48b | 6.48b | 5.68b | 5.57b | 2.82 | y=–0.14 x+7.81 R2=0.80 | ||
| N(E. faecium)/(log CFU/g)2 | Log fold increase day 0–20 | ||||||||
| SA+LAB* | 8.50 | 9.43 | 9.76 | 9.93 | 9.91 | 1.41 | y=0.07x+8.846 R2=0.77 | ||
For each column, mean values with different letters are significant (p<0.05) according to the Scott–Knott test, standard error=10.0384 and 20.0245
*Cheese with the inclusion of E. faecium mix, SA=S. aureus, LAB=lactic acid bacteria