BB-rel@ldeleger:BB-rel-F-25496341-011 JSONTXT

Several of the corresponding microorganisms, such as Pseudoalteromonas, Halomonas, Vibrio, Marinilactibacillus and Psychrobacter are Gram-negative bacteria which had been previously detected in such cheeses[1, 2, 9, 12, 13, 28, 49–53], and also in a recent large amplicon sequencing study of the microbial composition of 137 different cheese rinds [33].