Fig. 6.
The counts of total mesophilic aerobic bacteria in the white pickled cheese samples produced with L. acidophilus DSM 20,079 (a) or L. acidophilus NCFM (b) and in the counts of total Lactococcus spp. in the white pickled cheese samples produced with L. acidophilus DSM 20,079 (c) or L. acidophilus NCFM (d) on the 1st (white square), 15th (black circle), and 30th (black triangle) days of the storage during the passage through the dynamic in vitro gastrointestinal model