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Bands showing different intensity and identified as Staphylococcus, Micrococcus, Psychrobacter, Enterococcus and Brevibacterium
species were detected on the surface of cheeses. The cluster analysis
showed that Gorgonzola, Taleggio and Formaggio di Fossa cheeses present
high similarity in their surface bacterial composition while major
differences in the DGGE profiles were observed in Scimudin and Casera.
The molecular taxonomical identification among the Gram positive
isolates, reveals the presence of the following bacterial genera: Staphylococcus, Micrococcus, Macrococcus, Enterococcus, Lactobacillus, Carnobacterium, Leuconostoc, Brevibacterium, Corynebacterium, Brochothrix, Bacillus.
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