Carlo Cantoni, S. Stella, Massimo Cozzi, Lucilla Iacumin, Giuseppe Comi
Abstract
Bacterial species which have been isolated on the surfaces of mould and smear ripened Italian cheeses, have been described. They are Staphylococcus spp., Micrococcus spp., Kocuria spp., Corynebacterium spp., Microbacterium spp., Arthrobacter spp, and Rhodococcus spp.
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Bacterial species which have been isolated on the surfaces of mould and smear ripened Italian cheeses, have been described. They are Staphylococcus spp., Micrococcus spp., Kocuria spp., Corynebacterium spp., Microbacterium spp., Arthrobacter spp, and Rhodococcus spp.
Key concepts: Microbacterium, Micrococcus, Arthrobacter, Biology, Microbiology, Corynebacterium, Rhodococcus, Staphylococcus