BB-rel@ldeleger:BB-rel-F-23224222-010 / 387-398
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In the present study, a significant Gram-negative bacterial microbiota consisting of Proteus vulgaris and Alcaligenes faecalis was found on cheese from dairy C. A previous study has focused on P. vulgaris as cheese ripening culture [11]. P. vulgaris
was found to produce important flavour notes including aldehydes and
acids, but influenced other surface-ripening cultures negatively. A. faecalis, which is found in soil, water, and environments in association with humans and generally considered non-pathogenic [19], has also previously been found on Livarot cheese [30].The present study confirms the presence of the marine bacteria Marinilactibacillus psychrotolerans
on cheese as this species was found on the surface of cheese D. Both
French and German cheeses have previously been reported to contain M. psychrotolerans [14, 34]. It was suggested that M. psychrotolerans
is transferred to the cheeses from the marine environments via sea
salt.
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