BB-rel@ldeleger:BB-rel-F-20167385-000 JSONTXT

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