Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses

Table 2 Number of positive samples (percentage) and mean counts (MC; log cfu ml^-1 ± standard deviation) containing Bifidobacterium crudilactis and B. mongoliense in the L’Etoile du Vercors cheese process at the different production steps

Species	RFLP types	Production steps (% positive samples/mean counts (log cfu ml^-1)
		Total	A	B	C	D
		n = 176	n = 44/MC	n = 44/MC	n = 44/MC	n = 44MC
B. crudilactis	V-X	108 (61%)/	36 (82%)/	34 (77%)/	4 (9%)/	34 (77%)/
B. crudilactis	V-X	2.27 ± 0.48	2.69 ± 1.57	2.63 ± 1.43	0.30 ± 1.02	3.45 ± 2.18
B. mongoliense	V-IX	31 (18%)/	10 (23%)/	7 (16%)/	1 (2%)/	13 (30%)/
B. mongoliense	V-IX	0.48 ± 0.7	0.61 ± 1.1	0.46 ± 1.1	0.0 ± 0.0	O.86 ± 1.7

Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (D 21); n = number of cheese sample.

ISSN: 1471-2180