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Table I.
Microbiological characteristics (CFU·g−1) of 26 samples of Pannerone cheese.
| Bacteria | Mean | SEa | Median | SDb |
|---|---|---|---|---|
| Coliforms | 6.9 × 106 | 4.7 × 106 | 1.9 × 103 | 2.4 × 107 |
| Escherichia coli | 4.5 × 106 | 4.0 × 106 | 3.7 × 104 | 2.1 × 107 |
| Coagulase-positive staphylococci | 1.6 × 102 | 1.3 × 102 | 1.0 × 10−1 | 6.8 × 102 |
| Enterococci | 3.8 × 106 | 1.7 × 106 | 7.4 × 105 | 8.7 × 106 |
| Cocci-shaped LAB | 7.9 × 107 | 3.1 × 107 | 2.5 × 107 | 1.6 × 108 |
| Rod-shaped LAB | 1.7 × 108 | 5.3 × 107 | 1.2 × 108 | 2.7 × 108 |
| Heterofermentative LAB | 2.1 × 107 | 1.1 × 107 | 1.0 × 107 | 5.5 × 107 |
| Yeasts | 3.7 × 105 | 2.3 × 105 | 1.8 × 103 | 1.1 × 106 |
| Moulds | 5.4 × 105 | 4.8 × 105 | 1.8 × 102 | 2.5 × 106 |
| Lactate-fermenting clostridia spores | 1.9 × 105 | 8.9 × 104 | 1.6 × 104 | 4.0 × 105 |
| Propionic acid bacteria | 9.0 × 105 | 5.3 × 105 | 3.6 × 105 | 2.1 × 106 |
| Lipolytic bacteria | Absent in 1 g sample | |||
| Listeria monocytogenes | ||||
| Salmonella spp. | Absent in 25 g sample | |||
| E. coli O157:H7 | ||||