A portion of 5.0 g grated cheese was aseptically weighed into a sterile stomacher bag and homogenized in 45 mL of 0.85% (w/v) sodium chloride solution (27810.295P; VWR Chemicals, Leuven, Belgium) for 1 min using a laboratory blender (MiniMix 100 P CC; Interscience, Saint-Nom-la-Bretèche, France), as described by Socaciu et al. [21 (link)]. Seven ten-fold serial dilutions (10−2, 10−3, 10−4, 10−5, 10−6, 10−7, and 10−8) were prepared from this stock solution (10−1).
Lactobacilli and streptococci counts were determined in cheese according to the method described by the ISO 7889:2003|IDF 117:2003 standard [22 ] using MRS broth (110611; Merck KGaA, Darmstadt, Germany) and M17 agar (CM0785; Oxoid Ltd., Basingstoke, England), respectively. Enumeration of lactobacilli and streptococci colonies was performed after incubating inoculated plates at 37 °C for 48 h under anaerobic conditions. All samples were analyzed in triplicate, and results were reported as log cfu/g. In addition, the total lactic acid bacteria count (log cfu/g) was calculated as the sum of the lactobacilli and streptococci counts.
Lactobacilli and streptococci counts were determined in cheese according to the method described by the ISO 7889:2003|IDF 117:2003 standard [22 ] using MRS broth (110611; Merck KGaA, Darmstadt, Germany) and M17 agar (CM0785; Oxoid Ltd., Basingstoke, England), respectively. Enumeration of lactobacilli and streptococci colonies was performed after incubating inoculated plates at 37 °C for 48 h under anaerobic conditions. All samples were analyzed in triplicate, and results were reported as log cfu/g. In addition, the total lactic acid bacteria count (log cfu/g) was calculated as the sum of the lactobacilli and streptococci counts.
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