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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