E surface bacterial isolates from TSA supplemented with four.0 (w/v) NaCl. Equivalent outcomes were obtained for the surface bacterial isolates from TSA without NaCl (results not shown). Normally, the surface bacterial isolates were divided into a lot more groups compared to the interior bacterial isolates, indicating that the surface microbiota is more complicated than the interior bacterial microbiota. The surface bacterial isolates from cheeses from dairy A and C were divided into a larger variety of groups (ten and 19 groups, respectively) than the surface bacterial isolates from cheeses from dairy B and D (five and seven groups, respectively). Nevertheless, identifications showed the ten groups found on the cheese from dairy A only represented five distinct species, whereas the 19 groups identified around the cheese from dairy C represented ten diverse species indicating strain variation as pointed out above (Table 4). For dairy B five various species have been identified whereas for dairy D seven distinct species have been identified. Most species have been Gram-positive Actinobacteria with Corynebacterium casei and/or C. variabile as the predominant (Table four). In addition, the cheese from dairy A was dominated by high of numbers of BrachybacteriumMicrobiota of Danish Cheesesab1B-G1 + 2B-G3B-G3 1A-G1 + 2A-G2B-G3B-G3A-G2 1B-G2 + 2B-G2A-G3 + 3A-G3B-G1A-G2 + 2A-Gcd1C-G1 + 2C-G1D-G1 + 2D-G1 + 3D-G2C-G3C-G1D-G2 + 2D-GFigure 1 Dendrogram obtained from GTG5-PCR fingerprint on the interior bacterial isolates from GM17 and MRS with pH six.two and 5.4. a Dairy A, b Dairy B, c Dairy C and d Dairy D. The identification of your groups might be seen in TableK. Gori et al.aA-GbB-G4 B-G5 A-GA-GB-GA-GA-G3 B-GA-GA-G8 A-G5 A-G9 A-G10 B-GcC-GdC-G19 C-G11 C-G16 C-G12 C-G18 C-G15 C-G2 C-G7 C-GD-GD-G7 D-GC-G3 D-GC-G5 C-G8 C-G9 C-G6 C-G13 C-G10 D-GD-G2 C-GC-GD-GFigure two Dendrogram obtained from GTG5-PCR fingerprint on the surface bacterial isolates from TSA added 4.0 (w/v) NaCl. a Dairy A, b Dairy B, c Dairy C and d Dairy D. The identification on the groups might be observed in TableMicrobiota of Danish CheesesaA-GbB-G3 B-GA-GB-GB-GcC-GdC-GD-GC-GFigure three Dendrogram obtained from GTG5-PCR fingerprint of the surface yeast isolates from MYGP. a Dairy A, b Dairy B, c Dairy C and d Dairy D. The identification from the groups can be noticed in Tablealimentarum.42166-64-3 In stock Various Brevibacterium species have been identified on the cheeses from the farmhouses (dairies A, B and C).3-Bromo-5-methylpyrazin-2(1H)-one web B.PMID:24624203 permense was located on the cheese from dairy A, B. linens was located around the cheese from dairy B and B. aurantiacum was located around the cheese from dairy C. Brevibacterium spp. could not be isolated on the cheese from dairy D. Furthermore, a number of coagulase negative staphylococci have been found, i.e., Staphylococcus saprophyticus around the cheeses from dairies B and D, and Staph. equorum on the cheeses from dairies C and D. Ultimately, quite a few Gram-negative bacteria species like Proteus vulgaris and Alcaligenes faecalis was found on the cheese from dairy C. Figure three shows the grouping in the surface yeast microbiota. The yeast surface microbiota around the 3 farmhouse cheeses consisted of two to 4 groups, whereas the cheese produced at the industrial dairy (dairy D) consisted of only one single group. The cheese from dairy A was equally dominated by Yarrowia lipolytica and Scopulariopsis brevicaulis. The yeast microbiota on cheese from dairy B was mainly dominated by Geotrichum spp., nevertheless, Kluyveromyces marxianus and Debaryomyces hansenii have been additio.