Table 11.

Microbial count reduction of cheese contaminants by Lb. helveticus.

Cultures	Pathogenic & spoilage isolates count (log CFU/ml) after 24 h
	Staph. scuiri	B. cereus	Salm. enterica	E. coli	Ps. aeruginosa	P. chrysogenum	C. parapsilosis
Lb. helveticus	2.8 ± 0.06A	3.9 ± 0.06 AB	4 ± 0.10 AB	4.5 ± 0.06 AB	4 ± 0.15 AB	0A	5.7 ± 0.12 AB
Control	10.6 ± 0.15B	10.4 ± 0.25B	9.4 ± 0.15C	10.7 ± 0.06E	9.1 ± 015C	5.1 ± 0.06D	8.1 ± 0.15C

Data expressed as mean ± standard error, ^A−E Different letters in a same column mean significant difference at P < 0.05.