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Table 3 Number of positive samples and mean counts (log cfu ml -1 or g - 1 ± standard deviation) of Bifidobacterium crudilactis and B. mongoliense in 5 trade St Marcellin cheeses and of 8 other trade raw milk cheeses

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

Species Retail St Marcellin (5) Retail others* (8)
(number of positive) log cfu ml-1or g-1 (number of positive) log cfu ml-1or g-1
B. crudilactis (4/5) 3.6 ± 2.07 (3/8) 1.6 ± 2.27
B. mongoliense (4/5) 4.6 ± 2.70 (5/8) 1.4 ± 1.51
  1. *, Other retail cheese with a manufacturing process similar to the one in Vercors (Picodon, Brie and Reblochon).