“…casei LAFTI Ò L26 (L26) and Lb. acidophilus LAFTI Ò L10 (L10) were selected on the basis of their acid and bile tolerance, adhesion to intestinal cell line, anticarcinogenic properties, oxygen sensitivity and ability to modify microflora of gastrointestinal tract and for having other desirable effects on the host (Clancy et al, 2006;Crittenden et al, 2001;Lankaputhra & Shah, 1998;McIntosh, Royle, & Playne, 1999;Mahoney & Henriksson, 2003;Su et al, 2005). The objective of the present study was to examine the influence of ripening temperatures (4 and 8 C) on the survival of probiotic bacteria, compositional changes in cheeses and the organic acid profiles after ripening for 24 wk.…”