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Table V.
pH of cheese rinds inoculated with complex consortium TR15 or defined consortia.
| Day 1 | Day 2 | Day 8 | Day 18 | Day 28 | |
|---|---|---|---|---|---|
| Control | 5.88 | 5.62 | 5.76 | 7.50 | 7.04 |
| TR15 | 5.95 | 6.07 | 5.72 | 7.54 | 7.04 |
| ABCD | 5.77 | 5.52 | 5.56 | 7.46 | 7.45 |
| ABC | 5.93 | 6.06 | 5.55 | 7.58 | 7.33 |
| ABD | 5.90 | 6.09 | 5.92 | 7.58 | 7.29 |
| ACD | 6.17 | 5.81 | 5.73 | 7.58 | 7.32 |
pH values are means of three measurements for each time of ripening; cheese surfaces inoculated with control = commercial ripening culture; TR15 = complex consortium (rind suspension) and 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).