Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

Table 1

Bacterial counts from cheese ( for each time ripening) sampled at 24 h, 15 days, 1 month, 2 months, 3 months, 6 months, and 8 months.

Ripening time	Agar media (/g)
	PCA	MRS 45	MRS 30	MRS VAN	M17 45	M17 30	KAA
24 h	8.5 ± 0.8	5.2 ± 0.6	5.3 ± 0.6	4.6 ± 1.4	8.5 ± 0.6	6.6 ± 0.6	5.6 ± 1.4
15 d	9.0 ± 0.5	5.1 ± 0.7	8.1 ± 0.8	7.7 ± 0.6	7.9 ± 1.2	7.8 ± 0.6	6.2 ± 1.0
1 month	8.8 ± 0.4	6.2 ± 1.0	8.3 ± 0.5	8.1 ± 0.5	7.8 ± 0.9	7.8 ± 0.8	5.7 ± 1.2
2 months	8.7 ± 0.3	6.3 ± 0.8	8.0 ± 0.4	8.0 ± 0.4	7.2 ± 0.7	8.1 ± 0.3	5.7 ± 1.4
3 months	8.4 ± 0.6	5.7 ± 0.7	7.8 ± 0.7	7.5 ± 0.7	7.1 ± 0.9	6.7 ± 1.6	5.7 ± 0.6
6 months^a	7.7 ± 0.6	5.6 ± 1.5	7.0 ± 0.4	7.5 ± 0.9	6.9 ± 1.0	5.9 ± 1.4	5.7 ± 0.6
8 months^a	6.9 ± 0.7	5.2 ± 1.0	6.5 ± 0.9	6.5 ± 0.6	6.0 ± 1.1	4.6 ± 1.5	4.6 ± 1.0

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