|
TTGE profiles of core Beaufort cheeses (data not shown) are nearly
identical to those of core Comté cheeses. No differences were seen in
TTGE patterns between samples originating from the same part of the
cheese. However, TTGE patterns revealed differences in bacterial
composition between the cheese core and cheese surface. The cheese core
was generally inhabited by various LAB (Lactococcus lactis, Lactobacillus plantarum, Leuconostoc mesenteroides, and Streptococcus thermophilus), whereas the cheese surface was generally inhabited by staphylococci and gram-negative bacteria (Moraxella bovis and Pseudomonas sp.).
|
