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A comparative study of two media for the enumeration of lactobacilli in cheese



A comparative study of two media for the enumeration of lactobacilli in cheese



Lait 66(3): 317-322



Belgium semi-soft cheeses (Veritable Loo, Grande Ferme, Pere Joseph and Maredsous) and 1 Soft cheese (Wijnendale, made from bactofuged raw milk) were examined for Lactobacillus spp. using MRS agar and gluconate agar media. Under semi-anaerobic conditions, growth of the lactobacilli was greater on MRS than on gluconate agar. Under strict anaerobic conditions, growth was stimulated on both media, but MRS gave significantly more colony counts (P<0.05).

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