Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making.

Microorganisms · 2021 · PMC7829852 · PMID 33467737

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a decreasing trendno p-value reported

Regarding ECh samples, mesophilic aerobic bacteria, lactic acid bacteria, and lactococci showed a decreasing trend throughout the ripening time with a reduction of about 1 log unit at 60 days of ripening.

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