Fig. 2. Growth and stability of Lactic Acid Bacteria and Propionibacterium freudenreichii
CB 129 (ITG P20) in fermented milks made with P. freudenreichii CB 129 and different
mixed LAB cultures. Fermentation was performed at 30 C until the pH reached 4.6,
then the fermented milks were stored at 4 C. The viability of the different species was
determined at the time of inoculation (D0), when pH reached 4.6 (D1), and after 7 and
14 days of storage at 4 C (D7 and D14 respectively). The fermented milks were (A)
Mix1-Pf, (B) Mix2-Pf, and (C) Mix3-Pf. White bars: P. freudenreichii CB129, grey bars:
lactococcal population; black bars: Streptococcal population.