## 3 Results and Discussion
### Persistence of LAB Inoculums  
Three hundred and ninety-six colonies of presumptive LAB were isolated during cheese making, from pasteurized bulk milk until stored cheees. After Gram and catalase tests, 360 Gram-positive and catalase-negative cultures were still considered presumptive LAB cultures. The determination of starter persistence by means of RAPD patterns comparison is a common technique to monitor the dynamics of the added strains and their \begin{table}
\begin{tabular}{l l l c c c c c c c c} \hline \hline  & & \multicolumn{2}{c}{**Treatment (TR)**} & \multicolumn{3}{c}{**Natural Milk Starter Culture (NMSC)**} & \multicolumn{3}{c}{**Significance _p\textless_**} \\ \cline{3-10}  & & & **MISE36** & **MISE94** & **MISE169** & **MISE190** & **SEM** & **TR** & **NMSC** & **TR’NMSC** \\ \hline \multirow{3}{*}{
\begin{tabular}{l} Inoculated \\ milk \\ Curd \({}_{0}\) \\ \end{tabular} } & TMM & & 7.23 ab & 7.33 a & 6.94 ab & 7.08 b & 0.088 & & 0.0442 & \\  & MCLAB & & & 7.30 & 6.95 & 7.04 & 7.18 & 0.14 & & 0.3546 & \\  & TMM & Ctr & 7.93 & 8.12 & 7.98 & 7.83 & 7.77 & 0.10 & 0.0227 & 0.0096 & 0.7364 \\  & Exp & 7.75 & 7.99 & 7.71 & 7.61 & 7.71 & & & & & \\  & Tot & 8.06 & 7.84 ab & 7.72 b & 7.74 b & & & & & \\  & MCLAB & Ctr & 7.77 & 7.89 & 7.81 & 7.74 & 7.63 & 0.13 & 0.7777 & 0.3440 & 0.7577 \\  & Exp & 7.74 & 7.78 & 7.89 & 7.60 & 7.70 & & & & & \\  & Tot & 7.83 & 7.85 & 7.67 & 7.66 & & & & & & \\  & TMM & Ctr & 9.13 & 9.01 & 9.23 & 9.15 & 9.14 & 0.12 & 0.7408 & 0.2539 & 0.8490 \\  & & Exp & 9.16 & 9.07 & 9.33 & 9.20 & 9.04 & & & & \\  & Tot & 9.04 & 9.28 & 9.18 & 9.09 & & & & & \\  & MCLAB & Ctr & 9.44 & 9.47 & 9.35 & 9.44 & 9.49 & 0.10 & 0.5935 & 0.3304 & 0.1127 \\  & & Exp & 9.48 & 9.38 & 9.53 & 9.69 & 9.30 & & & & \\  & Tot & 9.42 & 9.44 & 9.57 & 9.39 & & & & & \\  & TMM & Ctr & 8.66 & 8.66 & 8.63 & 8.69 & 8.66 & 0.13 & 0.3307 & 0.9658 & 0.9431 \\  & at \(\text{t}_{0}\) & & Exp & 8.57 & 8.57 & 8.55 & 8.50 & 8.64 & & & & \\  & & Tot & 8.62 & 8.59 & 8.59 & 8.65 & & & & & \\  & MCLAB & Ctr & 8.62 & 8.70 & 8.52 & 8.77 & 8.49 & 0.13 & 0.8256 & 0.4783 & 0.8644 \\  & & Exp & 8.60 & 8.61 & 8.56 & 8.65 & 8.57 & & & & \\  & Tot & 8.65 & 8.54 & 8.71 & 8.53 & & & & & \\  & TMM & Ctr & 8.73 & 8.62 & 8.98 & 8.60 & 8.71 & 0.075 & 0.8795 & 0.0074 & 0.2972 \\  & & Exp & 8.74 & 8.72 & 8.81 & 8.63 & 8.79 & & & & \\  & Tot & 8.67 b & 8.89 a & 8.62 b & 8.75 ab & & & & & \\  & MCLAB & Ctr & 8.76 & 8.70 & 8.89 & 8.69 & 8.76 & 0.071 & 0.8147 & 0.5271 & 0.3911 \\  & & Exp & 8.75 & 8.77 & 8.74 & 8.75 & 8.74 & & & & \\  & Tot & 8.73 & 8.82 & 8.72 & 8.75 & 8.75 & & & & & \\ \hline \hline \end{tabular}  
* Units are log CFU/mL for liquid samples and log CFU/g for solid samples. Results indicate mean values of four plate counts (carried out in duplicate for two independent productions). On the row: a, b = \(p\) < 0.05. Abbreviations: SEM, standard error of means of interaction; TMM, total mesophilic microorganisms; MCLAB, mesophilic coccus lactic acid bacteria; Ctr, control; Exp, experimental; Tot, total.  
\end{table} 
Table 2: Microbial evolution a during experimental cheese productions. dominance over indigenous bacteria during cheese productions [33; 40]. Figure 3 shows the dendrogram with only 44 of the 360 LAB strains analyzed, which are those isolated at least once from the different samples. Figure 3: Dendrogram obtained with combined randomly amplified polymorphic DNA (RAPD)-PCR patterns generated with three primers for lactic acid bacteria (LAB) strains isolated during cheese productions. The line at the top indicates percentages of similarity. Abbreviations: _L. Lactococcus_; _E. Enteroococcus_; _L. Lu. Leuconoc_; BK, Biopek dairy factory; CP, control  
production; EP, experimental production; IM36, IM94, IM169, and IM190, inoculated milk with _L. lactis_ MISE36, MISE94, MISE169, and MISE190, respectively; CC36, CC94, CC169, and CC190, control curd with _L. lactis_ MISE36, MISE94, MISE169, and MISE190, respectively; EC36, EC94, EC169, and EC190, experimental curd with 1% of GPP and _L.