Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study

Table 1 Bacterial species isolated during manufacture and ripening of “Pecorino di Tramonti” cheese. KAA Kanamycin esculin azide agar, LM17 M17 agar with 1 % lactose

Culture identification	Sample^a	Days of ripening				Isolation medium
Culture identification	Sample^a	0	30	60	90	Isolation medium
Enterococcus faecium	ICT	12^b	4	11	4	KAA
Enterococcus faecalis		1	1	4
Enterococcus durans			1
Lactococcus lactis spp. lactis				1
E. faecium	ICT	2	1	16	21	LM17
E. faecalis					2
E. durans					2
L. lactis spp. lactis			18
E. faecium	ICTS	1	7	2	8	KAA
E. faecalis			3		1
E. durans			1
L. lactis spp. cremoris				1
E. faecium	ICTS	5	6	3	11	LM17
E. durans		1			1
L. lactis spp. cremoris		5	11

ISSN: 1869-2044