Yeast and mold also decreased rapidly in which their counts were less than 102 cfu/g within 24–36 h. However, an increase in yeast count was subsequently observed only in LC106 after 48 h. Micrococci/staphylococci and yeasts, in spite of their lower number compared to LAB, played a significant role in producing the characteristic pigmen- tation (Vernam & Sutherland, 1995) and the production of flavour compounds (Coretti, 1977).