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. 2019 Oct 31;39(5):804–819. doi: 10.5851/kosfa.2019.e71

Fig. 2. Changes of mean microbial counts from different selective media in Ezine cheese during ripening.

Fig. 2.

(A) Ezine, (B) Ayvacık, (C) Bayramiç. Cheese samples were collected from April to July. The standard deviation ranged from 0.01 to 0.15. L, presumptive Lactococcus ssp. enumerated on M17; Lb, presumptive Lactobacillus ssp. isolated from Rogosa; Leuc, presumptive Leuconostoc ssp. enumerated from MRS+vancomycine; E, presumptive Enterococcus ssp. isolated from KAA. KAA, kanamycin aesculin azid agar.