Washed-Rind-765x1024_cropped

Biodiversity of the bacterial flora on the surface of a smear cheese

Brennan et al., Appl. Environ. Microbiol. 2002, 68(2): 820-830. What organisms grow on the surface of a semi-soft, pasteurized washed rind cheese during the course of its development? How does inoculation with a commercial strain of Brevibacterium linens affect the development of the rind microbial community? This paper sheds some light on these very pertinent questions.  [click to view the full story]