Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk
Figure 3
DGGE profiles of 16S rRNA gene V6–V8 regions obtained from samples of cheese manufactured with L. salivarius CECT5713 using universal primers U968-GC-f and L1401-r (a) and L. salivarius PS2 using Lactobacillus-specific primers Lab159f and Uni-515-GCr (b) during storage at 4°C. (a): lane 1: marker (L. salivarius CECT5713 and Lc. lactis ESI153); lane 2: Lc. lactis ESI153; lane 3: L. salivarius CECT5713; lane 4: 1-day cheese; lane 5: 7-day cheese; lane 6: 14-day cheese; lane 7; 21-day cheese; lane 8: 28-day cheese. (b) Lane 1: marker (L. salivarius PS2 and Lc. lactis ESI153); lane 2: Lc. lactis ESI153; lane 3: L. salivarius PS2; lane 4: 1-day cheese; lane 5: 7-day cheese; lane 6: 14-day cheese; lane 7; 21-day cheese; lane 8: 28-day cheese.
