Proportion of species on cheese rinds from 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).

*L. delbrueckii and S. thermophilus are strains from the commercial starter culture (My800) used for cheese manufacturing.

│straight line indicates that the proportion included the different species of the lines.

Plate = results expressed as a proportion of counted species on agar media. SSCP = results expressed as proportion of the peak (P _i) in the pattern with P _i = a _i × 100/Σa _i, where a _i = peak area and Σa _i = total peak area of the pattern. Species names on the same line indicate coelution in the same peak; n-dash (–) indicates no detection and d indicates detection of a peak < 1% of total pattern.