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Bacterial enumeration revealed
the presence of a large community of Staphylococcus and micrococci-corynebacteria groups on the cheese surfaces. Although E. faecium DNA was present in Formaggio di Fossa, no presumptive enterococci were found on Enterococcus
selective agar (SB), though they were detected in different amounts in
Casera, Taleggio, Gorgonzola and Scimudin cheeses. Lactobacilli were
also detected using Rogosa agar in all cheese surfaces in a range of 104–106 CFU/cm2. The counts obtained on Pseudomonas agar were high in Gorgonzola, Scimudin and Taleggio surfaces (108 CFU/cm2), while in Casera samples the Pseudomonas values were three log units lower, and were absent (< 100) in Formaggio di Fossa.Table 3.
Results of the enumeration of the bacterial groups on cheese surfaces by plating.
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