BB-rel@ldeleger:BB-rel-F-20167385-006 JSONTXT

S. saprophyticus strains analysed ( Fig. 2A), at a similarity level of 60%; (i) Cluster 1 (S of 65%) containing two strains from Taleggio and Scimudin cheeses, (ii) Cluster 2 (S of 78%) only contained strains from Gorgonzola cheese, (iii) Cluster 3 (S of 65%) included ten strains, of which 4 were isolated from Taleggio and Casera cheeses, and one each from Scimudin and Gorgonzola, and (iv) Cluster 4 (S of 80%) including three strains, of which one was from Taleggio and two from Scimudin cheeses. The cluster analysis of 23S. equorum strains ( Fig. 2B) shows two main clusters (i) Cluster 1 (S of 84%) containing strains from Taleggio (4), Scimudin (6), Casera (5) and Gorgonzola (1) cheeses and (ii) Cluster 2 (S of 87%) including 4 strains from Gorgonzola, 2 from Scimudin and only one from Taleggio.