## 3 Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multicolumn{6}{c}{**Surface**} & \multicolumn{6}{c}{**Main Matrix**} & \multicolumn{6}{c}{**Core**} \\ \hline  & **Acidity** & **Wa** & **pH** & **NaCl (\%)** & **Acidity** & **Wa** & **pH** & **NaCl (\%)** & **Acidity** & **Wa** & **pH** & **NaCl (\%)** \\ \hline
7 & 0.22 \({}^{\text{a}}\) & 0.92 \({}^{\text{a}}\) & 5.9 \({}^{\text{a}}\) & 3.2 \({}^{\text{a}}\) & 0.32 \({}^{\text{a}}\) & 0.921 \({}^{\text{a}}\) & 5.5 \({}^{\text{A}}\) & 2.89 \({}^{\text{a}}\) & 0.4 \({}^{\text{a}}\) & 0.916 \({}^{\text{a}}\) & 5.01 \({}^{\text{a}}\) & 3 \({}^{\text{a}}\) \\
15 & 0.48 \({}^{\text{a}}\) & 0.9 \({}^{\text{a}}\) & 6.2 \({}^{\text{a}}\) & 3.21 \({}^{\text{a}}\) & 0.43 \({}^{\text{a}}\) & 0.918 \({}^{\text{a}}\) & 5.6 \({}^{\text{a}}\) & 3.04 \({}^{\text{a}}\) & 0.42 \({}^{\text{a}}\) & 0.916 \({}^{\text{a}}\) & 5.2 \({}^{\text{a}}\) & 3 \({}^{\text{a}}\) \\
30 & 0.76 \({}^{\text{a}}\) & 0.87 \({}^{\text{a}}\) & 6.2 \({}^{\text{a}}\) & 3.23 \({}^{\text{a}}\) & 0.92 \({}^{\text{a}}\) & 0.899 \({}^{\text{a}}\) & 5.6 \({}^{\text{a}}\) & 3.12 \({}^{\text{a}}\) & 0.47 \({}^{\text{a}}\) & 0.910 \({}^{\text{a}}\) & 5.09 \({}^{\text{a}}\) & 3 \({}^{\text{a}}\) \\
45 & 0.9 \({}^{\text{b}}\) & 0.87 \({}^{\text{a}}\) & 5.5 \({}^{\text{b}}\) & 3.87 \({}^{\text{a}}\) & 1.21 \({}^{\text{b}}\) & 0.899 \({}^{\text{a}}\) & 5.1 \({}^{\text{b}}\) & 3.32 \({}^{\text{a}}\) & 0.64 \({}^{\text{a}}\) & 0.907 \({}^{\text{a}}\) & 5 \({}^{\text{a}}\) & 3.26 \({}^{\text{a}}\) \\
60 & 1 \({}^{\text{b}}\) & 0.83 \({}^{\text{b}}\) & 5.5 \({}^{\text{b}}\) & 4 \({}^{\text{a}}\) & 1.32 \({}^{\text{b}}\) & 0.866 \({}^{\text{a}}\) & 5.0 \({}^{\text{b}}\) & 3.45 \({}^{\text{a}}\) & 0.85 \({}^{\text{b}}\) & 0.897 \({}^{\text{a}}\) & 4.9 \({}^{\text{a}}\) & 3.29 \({}^{\text{a}}\) \\
75 & 1.19 \({}^{\text{b}}\) & 0.84 \({}^{\text{b}}\) & 5.5 \({}^{\text{b}}\) & 3.85 \({}^{\text{a}}\) & 1.4 \({}^{\text{b}}\) & 0.870 \({}^{\text{a}}\) & 5.0 \({}^{\text{b}}\) & 3.49 \({}^{\text{a}}\) & 0.89 \({}^{\text{b}}\) & 0.891 \({}^{\text{a}}\) & 5.0 \({}^{\text{a}}\) & 3.07 \({}^{\text{a}}\) \\
90 & 1.1 \({}^{\text{b}}\) & 0.86 \({}^{\text{b}}\) & 5.5 \({}^{\text{b}}\) & 4.06 \({}^{\text{a}}\) & 1.52 \({}^{\text{b}}\) & 0.885 \({}^{\text{a}}\) & 5.0 \({}^{\text{b}}\) & 3.52 \({}^{\text{a}}\) & 0.9 \({}^{\text{b}}\) & 0.895 \({}^{\text{a}}\) & 5.01 \({}^{\text{a}}\) & 3.4 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Wa: water activity Values with different superscripts (\({}^{\text{a}}\),\({}^{\text{b}}\) or \({}^{\text{a}}\),\({}^{\text{b}}\)) in the cheese section columns, are significantly different between rows (\(p<0.05\)).  
\end{table} 
Table 4: Physicochemical parameters during the cheese maturation process. being detected until the end of the study (90 days). In both cases, they remained longer on the surface of the cheese. It may be due to the increased sensitivity of the native strain to the metabolites of cheese microbiota or the lower halotolerance in comparison to ATCC strain. _S. aureus_ was recovered in the surface in concentrations significantly higher than in the core and the main matrix (_p_ < 0.05). The behavior of the distribution of _S. aureus_ in the inoculated and non-inoculated cheese did not show differences (_p_ > 0.05); both were decreasing as time passed. On the surface of both cheeses, inoculated and non-inoculated, always remained in higher concentration (2 log MPN/g). Behavior of native _L. monocytogenes_ of no inoculated cheese was like inoculated strain; they were not detected to 30 and 40 days, respectively. On the other hand, the distribution of _L. monocytogenes_ in the inoculated cheese showed significant differences (_p_ = 0.0045). The surface showed 3 log more with respect to the core and the main matrix. The distribution of _L. monocytogenes_ in the inoculated and non-inoculated cheese did not show significant differences (_p_ > 0.05). In both cheeses, inoculated and non-inoculated, the surface had the highest concentration of this pathogen.