Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.

During ripening, it was observed that the Listeria population had a decreasing trend at all samples (the p -values for the 1st, 5th, 36th, 50th, and 60th days were found to be less than 0.05, however, for the 8th, 15th, and 22nd days after production, the p-values were p ≥ 0.05), but this decrease was more intense at Feta trial 12 inoculated with both acid and non-acid adapted Listeria strains at both batches ( Table 2 ).

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