Table 1.

Lactic acid bacteria strains (LAB) and commercial mix cultures used in this study.

Species	Strain	Abbreviation	Source	Incubation Temperature
Lactobacillus delbrueckii subsp. bulgaricus	2214	Lbd. bulgaricus	UNIPR	42 °C
Lactobacillus casei	4339	Lb. casei	UNIPR	37 °C
Lactococcus lactis subsp. cremoris	1978	Lcl. cremoris	UNIPR	30 °C
Lactococcus lactis subsp. lactis	2269	Lcl. lactis	UNIPR	30 °C
Leuconostoc	4456	Leuconostoc sp.	UNIPR	30 °C
Weissella	4458	Weissella minor	UNIPR	30 °C
Streptococcus thermophilus	518	St. thermophilus	UNIPR	42 °C
Lactobacillus rhamnosus GG	GG	Lb. rhamnosus	ATCC 53103	37 °C
Streptococcus thermophilus multistrains	I	MixI	Sacco Srl, Cadorago, Italy	37 °C
Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus	II	MixII	Sacco Srl, Cadorago, Italy	37 °C
Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus	III	MixIII	Sacco Srl, Cadorago, Italy	37 °C
Streptococcus thermophilus, Lactobacillus delbrueckii spp. lactis and Lactobacillus helveticus.	IV	MixIV	Sacco Srl, Cadorago, Italy	37 °C

UNIPR: University of Parma; ATCC: American Type Culture Collection.