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Culture
dependent isolation followed by genotypic identifications was basically
confirmed by the culture-independent method, DGGE (Fig. 4). Additionally, in the sample from the interior of the cheese from dairy A, DGGE band with strong intensity was identified as Streptococcus thermophilus. Furthermore, DGGE bands with strong intensities from the cheese surface samples were found to represent Vagococcus carniphilus (the cheeses from dairies A, B and D), Psychrobacter spp. (the cheeses from dairies A and C) and Lb. curvatus
(the cheese from dairy B) indicating that these bacterial species may
play a role in cheese ripening, even though they were not found by the
culture dependent approach. Unfortunately, several major DGGE bands in
the samples from the cheese surface could not be successfully
identified.
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