Research Article
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 monthsa | 12 | — | 1 | — | 1 | 2 | 6 | — | — | — | — | — | — | — | 22 | 8 monthsa | 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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