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Table VI.
Microbial population counts during ripening on the surfaces of cheeses inoculated with complex consortium TR15 and defined consortia.
| TR15 | ABCD | ABC | ABD | ACD | |
|---|---|---|---|---|---|
| Lactobacillus sp. | |||||
| Day 1 | 4.9 | 3.6 | 3.6 | 3.8 | 2.8 |
| Day 8 | 5.4 | 4.5 | 4.7 | 3.5 | 5.6 |
| Day 18 | 6.1 | 6.6 | 6.8 | 7.1 | 7.5 |
| Day 28 | 6.2 | 6.6 | 6.4 | 7.8 | 7.4 |
| Leuconostoc mesenteroides | |||||
| Day 1 | 5.1 | 3.5 | 3.6 | 4.0 | 4.4 |
| Day 8 | 6.1 | < 2 | < 2 | < 2 | < 2 |
| Day 18 | 7.7 | < 3 | < 3 | < 3 | < 3 |
| Day 28 | 7.5 | < 3 | < 3 | < 3 | < 3 |
| Enterococcus faecalis | |||||
| Day 1 | 4.0 | 3.2 | 2.8 | 3.8 | 3.8 |
| Day 8 | 4.5 | 2.9 | 2.4 | 4.3 | 4.4 |
| Day 18 | 5.6 | 4.2 | 4.0 | 5.7 | 5.5 |
| Day 28 | 5.3 | 5.7 | 2.9 | 6.9 | 6.9 |
| Arthrobacter nicotianae; Arthrobacter ardleyensis or bergerei; Brachybacterium sp. | |||||
| Day 1 | 3.5 | 3.9 | 3.6a | 4.2a | < 2 |
| Day 8 | 8.2a | 6.0 | 4.4 | 6.4 | < 2 |
| Day 18 | 8.5 | 8.4 | 8.1 | 7.8 | < 3 |
| Day 28 | 9.3a | 8.7 | 9.0 | 8.1 | < 3 |
| Staphylococcus pulvereri | |||||
| Day 1 | < 3 | 3.2 | 3.6a | 4.2a | < 2 |
| Day 8 | 6.8 | 7.4 | 7.3 | 6.6 | < 2 |
| Day 18 | 7.1 | 8.4 | 8.5 | 7.9 | < 3 |
| Day 28 | 9.3a | 8.4 | 8.0 | 8.0 | < 3 |
| Gram-negative bacteria | |||||
| Day 1 | 4.9 | 4.5 | 3.3 | 4.5 | 6.3 |
| Day 8 | 7.8 | 6.9 | 6.9 | 7.2 | 7.6 |
| Day 18 | 8.7 | 7.8 | 8.9 | 7.8 | 8.8 |
| Day 28 | 9.1 | 9.7 | 9.5 | 8.9 | 9.6 |
| Candida sake | |||||
| Day 1 | 4.2a | 3.1a | < 2 | 4.6a | 4.5a |
| Day 8 | 7.0 | 6.9 | < 2 | 7.7 | 7.4 |
| Day 18 | 8.4 | 7.9 | < 3 | 8.0b | 8.3b |
| Day 28 | 8.0 | 7.5 | < 3 | 8.1a | 8.2a |
| Debaryomyces hansenii | |||||
| Day 1 | 4.2a | 3.1a | < 2 | 4.6a | 4.5a |
| Day 8 | 7.1 | 7.4 | < 2 | 6.8 | 7.5 |
| Day 18 | 7.3 | 7.2 | < 3 | 8.0b | 8.3b |
| Day 28 | 7.9 | 8.0 | < 3 | 8.1a | 8.2a |
| Yarrowia lipolytica | |||||
| Day 1 | 4.2a | 3.1a | < 2 | 4.6a | 4.5a |
| Day 8 | 6.1 | 6.4 | < 2 | 7.1 | 6.9 |
| Day 18 | 6.9 | 6.0 | < 3 | 7.5 | 7.4 |
| Day 28 | 7.3 | 6.9 | < 3 | 8.1a | 8.2a |
| Total yeasts | |||||
| Day 1 | 4.2 | 3.1 | < 2 | 4.6 | 4.5 |
| Day 8 | 7.3 | 7.5 | < 2 | 7.8 | 7.8 |
| Day 18 | 8.4 | 7.9 | < 3 | 8.1 | 8.3 |
| Day 28 | 8.3 | 8.1 | < 3 | 8.1 | 8.2 |
Cheese surfaces inoculated with control = commercial ripening culture; TR15 = complex consortium (rind suspension) and ABCD, ABC, ABD and ACD = defined consortia from identified isolates (A = six lactic acid bacteria, B = seven Gram-positive and catalase-positive bacteria, C = three Gram-negative bacteria and D = three yeasts). Results expressed in log CFU·cm−2.