Table 6 Total psychrophilic bacteria counts of the treated cream cheeses incorporated with or without phycocyanin and phycoerythrin during 42 days at 4 °C, and 8 °C.

4 °C	3 day	7 day	14 day	21 day	28 day	35 day	42 day
(C)	2.053 ± 0.063 (a, B)	2.263 ± 0.034 (a, C)	2.456 ± 0.026 (a, D)	2.726 ± 0.029 (a, E)	2.8733 ± 0.035 (a, E)	3.063 ± 0.008 (a, F)	3.293 ± 0.003 (a, G)
(+ PE)	0.666± 0.33 (b, B)	1.190 ± 0.095 (b, BC)	1.743 ± 0.026 (a, CD)	1.8167 ± 0.023 (b, D)	2.196 ± 0.072 (b, DE)	2.330 ± 0.032 (b, DE)	2.7900 ± 0.030 (c, E)
(+ PC)	0.766 ± 0.392 (b, B)	1.456 ± 0.086 (b, BC)	2.033 ± 0.046 (a, CD)	2.136 ± 0.054 (c, CDE)	2.500 ± 0.023 (c, DE)	2.590 ± 0.046 (c, DE)	2.616 ± 0.017 (b, E)
(PE + PC)	0.000 ± 0 (b, A)	0.000 ± 0 (c, A)	0.433 ± 0.433 (b, A)	1.4867 ± 0.112 (d, B)	1.813 ± 0.043 (d, BC)	2.060 ± 0.032 (d, BC)	2.356 ± 0.054 (d, C)

8 °C	1 day	3 day	7 day	14 day	21 day	28 day	35 day	42 day
(C)	0(A)	2.426 ± 0.049 (a, BC)	2.683 ± 0.012 (a, CD)	2.890 ± 0.017 (a, CD)	2.996 ± 0.023 (a, CD)	2.070 ± 0.011(a, B)	3.170 ± 0.015 (a, D)	3.040 ± 0.325 (a, D)
(+ PE)	0 (A)	1.773 ± 0.152 (bc, B)	2.103 ± 0.063 (bc, BC)	2.303 ± 0.085 (bc, BCD)	1.836 0.276 (b, B)	2.513 ± 0.035 (b, CD)	2.660 ± 0.025 (bc, CD)	2.803 ± 0.026 (c, D)
(+ PC)	0 (A)	2.036 ± 0.077 (ab, C)	2.316 ± 0.026 (b, D)	2.383 ± 0.066 (b, D)	1.693 ± 0.039 (b, B)	2.693 0.029 (c, E)	2.763 ± 0.026 (b, EF)	2.926 ± 0.018 (b, F)
(PE + PC)	0 (A)	1.356 ± 0.224 (c, B)	2.023 ± 0.078 (c, CD)	2.060 ± 0.081 (c, CD)	1.650 ± 0.275 (b, BC)	2.436 ± 0.039 (b, DE)	2.573 ± 0.032 (c, DE)	2.733 ± 0.020 (c, E)

The data were expressed as the number of colony-forming units (cfu) per gram. The data were expressed as means ± SE of three independent experiments in triplicate each. The same letter indicates that data are not significantly different from each other (P < 0.05, ANOVA followed by Tukey’s grouping tests). Little and capital letters show the significant differences in mean in the columns and rows.

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