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Figure 2.


Galactose and organic acid contents on the surfaces of cheeses inoculated with complex consortium TR15 or defined consortia. All contents measured by HPLC at 1, 2, 18 and 28 days of ripening and expressed as g·kg−1 of dry matter content of rind. Control = commercial ripening culture; TR15 = complex consortium (rind suspension); ABCD, ABC, ABD and ACD = defined consortia from identified isolates (A = six lactic acid bacteria, B = seven Gram-positive and catalase-positive bacteria, C = three Gram-negative bacteria and D = three yeasts).

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