Table 2 Variance analysis of gene expression during ripening time in cheeses produced.

From: A comparative study of flaxseed gum effect on Lactobacillus acidophilus genes expression, and textural, sensory, structural, and microbiological properties of synbiotic Iranian white cheese

Source

df

Mean square

Aspartate kinase

LCP family protein

ROK family protein

SOS response-associated peptidase

Treatments

2

12.59**

10.46**

8.70**

10.71**

Time

1

14.70**

10.90**

7.19**

6.16**

Treatments × Time

2

3.46**

2.48**

1.53**

1.28**

Error

18

0.039

0.020

0.023

0.046

CV%

12.21

9.07

10.54

11.38

  1. df: degrees of freedom, CV: Coefficient of Variation.
  2. **Significance (p < 0.01).
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