Fig. 1From: Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary studyEvolution of a lactic acid bacteria (LAB) and b measured chemical parameters during ripening of “Pecorino di Tramonti” cheese: batch ICT (Pecorino di Tramonti) and ICTS (Pecorino di Tramonti spicy type). Values are means of three determinations (± SD) calculated with 95 % confidenceBack to article page