BB-rel@ldeleger:BB-rel-F-24794620-011 JSONTXT

We found a strongly negative correlation between OTU 2 (B. aurantiacum) and OTU 15 (Leucobacter), suggesting that Leucobacter replace B. aurantiacum in the rinds of old VB cheeses, particularly in cellars B2 and C1. In addition, weaker (r > 0.6) negative correlations of OTU 2 with OTU 16 (Pusillimonas) and OTU 20 (Leucobacter) were found in cellars C2 and C1.Corynebacterium casei and C. variabile have been shown to be dominant on Danish surface-ripened cheeses ( Gori et al., 2013). The presence of C. glutamicum on Fontina cheese rinds has been confirmed and the species has been suggested to be among the most important ripening bacteria, increasing in abundance towards the end of ripening ( Dolci et al., 2009 and Dolci et al., 2013). Brine, personnel, and equipment have been suggested as possible sources for Corynebacterium ( Brennan et al., 2002).