BB-rel+ner@ldeleger:BB-rel+ner-F-25064656-004 JSONTXT

The heart of the raw milk cheeses was composed of L. lactis ssp. cremoris (79.5%), Staphylococcus equorum (6.0%), Psychrobacter celer (5.7%), and Streptococcus salivarius ssp. thermophilus (4.1%). The heart of the pasteurized milk cheeses was mainly composed of L. lactis ssp. cremoris (76.87%), Psychrobacter sp. (11.35%), and Staph. equorum (6.57%).