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This microbial diversity reflected the dominant
bacterial species of the ecosystem (39).The molecular approach allowed us to identify some species that are of particular interest: Lactobacillus buchneri,
present in Morbier cheese, is a heterofermentative lactobacillus
responsible for off-flavor defects caused by biogenic amine production (24, 54, 55). Specific detection of this microorganism could be of interest to the dairy industry. We also note that Propionibacterium freudenreichii
was rapidly identified in Leerdamer cheese by DGGE; this microorganism
is particularly difficult to cultivate on artificial medium and requires
an incubation time of at least 7 days. Unexpectedly, we identified Pseudoalteromonas species and Halomonas
species by sequencing two unassigned bands found in the Epoisses cheese
profiles. This is the first time that these two salt-tolerant bacterial
species are found in dairy products; their identification was enabled
by molecular methods.
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