Quantification of cheese LAB and yeast

About 20 g of sample was mixed with 180 mL of 2% sterile sodium citrate solution (Sigma Aldrich, Missouri, USA) (w/v) and homogenized in Stomacher (Fisher Scientific, Hampton, NH) at 12,000 rpm for 3 min. 1 mL of the homogenized solution was taken and serially diluted up to 1:10⁸. The sample of the three highest dilutions specifically 10⁶, 10⁷, and 10⁸ CFU/mL was taken 1 mL each aseptically and poured into a sterile Petri dish and MRSA (Difco Laboratories Detroit, MN, USA). Media was added and then incubated at 37°C for 48 h to calculate the amount of LAB by total plate count method, and the total yeast is grown in PDA (Difco Laboratories Detroit, MN, USA) followed by same quantification method [8].