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strain S3 + and its protease-negative variant S3-, assigned to Lactococcus lactis sp. lactis, was used for cheese-making. The 11 microorganisms that composed the model community included seven bacteria — Lactobacillus casei FH1, Arthrobacter arilaitensis Re117, Corynebacterium casei Mu120, C. flavescens Mu128, C. variabile Mu129, Staphylococcus xylosus Com1 and S. equorum Mu2 — and four yeasts — D. hansenii DH68, G. candidum GC129, Y. lipolytica CI35 and K. lactis\n KL65. This composition is representative of the diversity of smear soft\n cheese. The microorganisms were originally isolated from Munster except\n for Re117 (Reblochon), Com1 (unknown) and FH1 (St. Nectaire). The \nGram-negative bacteria studied, P. celer 91 and H. alvei\n 2 920, isolated from Livarot and Munster cheese, respectively, were \nchosen from a large cheese bacteria collection for their low level of \nsanitary risk (sensitivity to 24 antibiotics, no production of biogenic \namines in synthetic media and no growth under anaerobic condition and at\n 37 °C) (Coton et al., 2012).\n"}