Thereafter, the counts
gradually reached to 9.11e9.65 log cfu g1 at the end of fermentation.
However, LAB in the control sample slowly increased to
8.31 log cfu g1 till 21st day and there remained during the later
ripening. In the present work, the LAB counts in the samples with
starters and the control differed significantly (P < 0.05) during
fermentation.