Cheeses with consortium (A) (composed of Lb. plantarum (FH3)+ H. alvei (B16)+ Lc. lactis (D5.3)) had higher levels of dextran-producing Leuconostoc, Lactococcus, Lactobacillus (due to the inoculation) and non-Pseudomonas Gram negative bacteria. They had lower counts of other non-inoculated groups such as Pseudomonas,
 Gram positive catalase positive bacteria and yeasts.