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FP5

SCM Informe resumido

Project ID: QLK1-CT-2001-02228
Financiado con arreglo a: FP5-LIFE QUALITY
País: United Kingdom

Determination of bacterial dynamics for five smear cheeses using DGGE

There was a steady progression of micro-organisms in each stage of ripening. In Limburger cheese the dominant groups identified were Arthrobacter arilaitensis and Brevibacterium linens at all stages of ripening from each batche. In Livarot cheese diversity is lost in the late stage of ripening from each of the three different plants.

Most complex profiles were found in Reblochon cheese. Brevibacterium spp is found to dominante in Gubbeen cheese at all stages of ripening. Overall profiles in each cheese were different and more complex in the later stages of ripening. Different groups were identified by DGGE in each stage of ripening, a comparison of these groups was made with identifications of isolates.

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