Lactobacillus in semi-hard cheese and their use as adjunct cultures
The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. Isolates were typed by the PCR-based method Randomly
