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

Table 3

Number of isolates and species found at each of the sampling time in traditional alpine cheeses ().

Ripening time	Lb. paracasei	Sc. thermophilus	Ln.; mesenteroides	Ec. faecalis	Lc. lactis	Pc. pentosaceus	Lb. acidipiscis	Sc.; macedonicus	Lb. casei	Lb. coryniformis	Lb. rhamnosus	Lb. curvatus	Lb. plantarum	Lb. delbrueckii	Total dominant isolates
24 h	—	19	—	—	6	—	—	2	1		—	—	—	—	28
15 d	20	8	3	1	1	1	—	—	4	—	2	—	3	—	43
1 month	20	10	12	3	2	2	—	—	—	—	2	5	—	—	56
2 months	14	10	13	8	—	2	—	4	3	2	2	1	—	1	60
3 months	15	3	13	1	—	5	—	5	2	3	—	—	—	—	47
6 months^a	12	—	1	—	1	2	6	—	—	—	—	—	—	—	22
8 months^a	7	—	3	—	3	—	5	—	—	2	—	—	—	—	20
TOT	88	50	45	13	13	12	11	11	10	7	6	6	3	1	276

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