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

Table 2

Number of putative LAB strains (cocci/rods) isolated from each plate at different sampling times in traditional alpine cheeses ().

Ripening time	Agar media (cocci/rods)						TOT number of LAB isolates (cocci/rods)
	MRS 45	MRS 30	MRS VAN	M17 45	M17 30	KAA
24 h	12; (7/5)	19; (15/4)	8; (8/0)	18; (18/0)	20; (18/2)	22 (21/1)	99; (88/11)
15 d	8; (8/0)	38 (10/28)	15; (1/14)	18; (17/1)	31; (24/7)	27; (22/5)	137; (82/55)
1 month	19; (10/9)	43; (15/28)	42; (19/23)	31; (28/3)	34; (28/6)	21 (20/1)	190; (120/70)
2 months	28; (16/12)	54; (17/19)	49; (20/39)	36; (35/1)	46; (33/13)	22; (19/3)	235; (140/95)
3 months	18; (13/5)	48; (21/27)	46; (24/22)	25; (24/1)	23; (22/1)	24; (17/7)	184; (121/63)
6 months^a	8; (4/4)	30 (18/12)	25; (8/17)	16; (13/3)	22; (22/0)	12; (9/3)	113; (74/39)
8 months^a	15; (5/10)	20; (5/15)	16; (4/12)	25; (19/6)	16; (15/1)	9; (5/4)	101; (48/48)
TOT	108; (63/45)	252; (101/151)	201; (84/117)	169; (154/15)	192; (162/30)	137; (113/24)	1059; (677/382)

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