Table 3.

Mean values of the three acidifying parameters for each strain. All the results are expressed as mean ± standard deviation (n = 3). Different lowercase letters by each column indicate the presence of significant differences according to the analysis of variance (ANOVA) (p < 0.05).

Species	Origin	Strain	Lag	Rate	yEnd
L. casei	Parmigiano Reggiano cheese	1247	3.43 ± 0.32 e	0.76 ± 0.02 a	28.09 ± 0.56 b,c
L. casei	Grana Padano cheese	2046	3.18 ± 0.26 d,e	1.43 ± 0.01 e	29.51 ± 0.10 c,d
L. casei	Grana Padano cheese	2138	7.11 ± 0.04 g	1.19 ± 0.01 d	29.30 ± 0.30 c,d
L. paracasei	Grana Padano cheese	2186	3.00 ± 0.13 d,e	0.80 ± 0.05 b	30.37 ± 0.38 c,d
L. paracasei	Parmigiano Reggiano cheese	2247	6.09 ± 0.17 a	0.61 ± 0.01a	23.01 ± 0.17 a
L. paracasei	Parmigiano Reggiano cheese	2333	2.38 ± 0.15 c,d	1.03 ± 0.00 c	29.62 ± 0.02 c,d
L. paracasei	Grana Padano cheese	2461	8.63 ± 0.74 h	0.86 ± 0.03 b	30.91 ± 0.06 d
L. paracasei	Pecorino Toscano cheese	4201	2.12 ± 0.38 c	0.75 ± 0.02 a	28.24 ± 0.44 b,c
L. paracasei	Pecorino Toscano cheese	4202	4.78 ± 0.34 f	0.84 ± 0.01 b	21.70 ± 0.30 a
L. paracasei	Pecorino Toscano cheese	4208	5.31 ± 0.88 f	1.22 ± 0.01 d	29.19 ± 0.82 c,d
L. rhamnosus	Parmigiano Reggiano cheese	1216	1.20 ± 0.07 a,b	0.80 ± 0.00 b	26.69 ± 0.42 b
L. rhamnosus	Grana Padano cheese	2075	1.98 ± 0.12 b,c	0.86 ± 0.01 b	28.14 ± 0.18 b,c
L. rhamnosus	Grana Padano cheese	2167	3.61 ± 0.27 e	1.45 ± 0.01 e	29.17 ± 0.28 c,d
L. rhamnosus	Parmigiano Reggiano cheese	2233	6.69 ± 0.25 g	1.22 ± 0.01 d	29.88 ± 0.06 c,d