Table 2

Number of positive samples (percentage) and mean counts (MC; log cfu ml-1± standard deviation) containing Bifidobacterium crudilactis and B. mongoliense in the L’Etoile du Vercors cheese process at the different production steps
Species RFLP types Production steps (% positive samples/mean counts (log cfu ml-1)
Total A B C D
n = 176 n = 44/MC n = 44/MC n = 44/MC n = 44MC
B. crudilactis V-X 108 (61%)/ 36 (82%)/ 34 (77%)/ 4 (9%)/ 34 (77%)/
2.27 ± 0.48 2.69 ± 1.57 2.63 ± 1.43 0.30 ± 1.02 3.45 ± 2.18
B. mongoliense V-IX 31 (18%)/ 10 (23%)/ 7 (16%)/ 1 (2%)/ 13 (30%)/
0.48 ± 0.7 0.61 ± 1.1 0.46 ± 1.1 0.0 ± 0.0 O.86 ± 1.7

Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (D 21); n = number of cheese sample.

Delcenserie et al.

Delcenserie et al. BMC Microbiology 2013 13:239   doi:10.1186/1471-2180-13-239

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