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Table 2 Results of microbiological analysis of Motal cheese

From: The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes

Sample Count (cfu g− 1)
Total count LAB (aerobic) LAB (anaerobic) S. aureus Coliforms
A 3 × 105 5 × 104 1 × 105 ND ND
B 2 × 105 3 × 104 1 × 105 9 × 103 2 × 103
C 3 × 105 3 × 105 2 × 105 2 × 103 6 × 103
D 3 × 103 3 × 103 5 × 103 ND ND
E 4 × 104 1 × 104 4 × 104 5 × 102 ND
F 5 × 103 3 × 103 2 × 103 ND ND
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