BB-rel+ner@ldeleger:BB-rel+ner-F-25064656-008 JSONTXT

Lactococcus lactis ssp. cremoris, widely described in cheeses ( Taïbi et al., 2011), was the main species identified in the hearts of both the raw milk and the pasteurized milk cheeses. Lactococcus lactis ssp. cremoris and C. casei were the main species identified in the raw milk cheese rinds, whereas Psychrobacter spp., L. lactis ssp. cremoris, and C. casei were the main species identified in the pasteurized milk cheese rinds.