Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Figure 2

Viable counts (log₁₀ cfu/g) of starter Lc. lactis ESI153 (○) and L. salivarius CECT5713 (□) and PS2 (■) in fresh cheese during storage at 4°C.