BB-kb@ldeleger:BB-kb-F-25496341-011 / 54-71
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Several
of the corresponding microorganisms, such as Pseudoalteromonas, Halomonas, Vibrio, Marinilactibacillus and Psychrobacter are Gram-negative bacteria which had been previously detected in such cheeses[1, 2, 9, 12, 13, 28, 49–53], and also in a recent large amplicon sequencing study of the microbial composition of 137 different cheese rinds [33].
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Annnotations
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