BB-rel@ldeleger:BB-rel-F-15345452-012 JSONTXT

This microbial diversity reflected the dominant bacterial species of the ecosystem (39).The molecular approach allowed us to identify some species that are of particular interest: Lactobacillus buchneri, present in Morbier cheese, is a heterofermentative lactobacillus responsible for off-flavor defects caused by biogenic amine production (24, 54, 55). Specific detection of this microorganism could be of interest to the dairy industry. We also note that Propionibacterium freudenreichii was rapidly identified in Leerdamer cheese by DGGE; this microorganism is particularly difficult to cultivate on artificial medium and requires an incubation time of at least 7 days. Unexpectedly, we identified Pseudoalteromonas species and Halomonas species by sequencing two unassigned bands found in the Epoisses cheese profiles. This is the first time that these two salt-tolerant bacterial species are found in dairy products; their identification was enabled by molecular methods.