TABLE 6.
Evolution of the ratio of some peaks of the SSCP patterns of the three cheeses at different times of ripening
| Time | Ratio (%)a of peak:
|
|||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| n (V3) of cheese:
|
i (V3) of cheese:
|
m (V3) of cheese:
|
e (V3) of cheese:
|
h (V3) of cheese:
|
24 (V2) of cheese:
|
27 (V2) of cheese:
|
26 (V2) of cheese:
|
x (hgc) of cheese:
|
v (hgc) of cheese:
|
|||||||||||||||||||||
| A | B | C | A | B | C | A | B | C | A | B | C | A | B | C | A | B | C | A | B | C | A | B | C | A | B | C | A | B | C | |
| Milk | 33.8 | 39.9 | 39.9 | 5.8 | 0.0 | 4.4 | 9.9 | 9.9 | 9.4 | 23.3 | 35.7 | 17.6 | 1.1 | 0.0 | 2.3 | 6.1 | 5.6 | 5.4 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 14.4 | 65.7 | 9.2 | 11.6 | 0.0 | 0.0 |
| Day 1 | 57.2 | 78.5 | 77.2 | 1.8 | 0.9 | 1.5 | 5.0 | 1.4 | 2.8 | 8.2 | 1.4 | 1.9 | 1.5 | 0.9 | 2.4 | 16.7 | 0.4 | 14.8 | 1.7 | 0.6 | 0.4 | 1.0 | 0.0 | 0.0 | 12.8 | 72.7 | 46.1 | 15.9 | 0.0 | 7.7 |
| Day 8 | 74.5 | 70.4 | 69.9 | 0.0 | 1.7 | 2.0 | 4.1 | 4.2 | 5.9 | 8.3 | 2.6 | 2.2 | 0.4 | 1.9 | 1.5 | 16.2 | 0.0 | 14.0 | 1.9 | 1.7 | 1.7 | 1.1 | 0.0 | 0.0 | 25.9 | 45.2 | 38.8 | 10.0 | 7.6 | 4.9 |
| Day 30 | 74.1 | 66.5 | 66.1 | 1.7 | 2.0 | 2.6 | 5.6 | 9.2 | 7.6 | 4.3 | 1.9 | 2.2 | 0.0 | 1.5 | 2.5 | 13.0 | 0.0 | 11.4 | 3.4 | 1.3 | 2.4 | 1.3 | 0.0 | 0.0 | 22.6 | 57.1 | 34.5 | 11.4 | 10.5 | 10.5 |
| Day 90 | 73.0 | 62.7 | 70.6 | 1.6 | 1.9 | 2.3 | 6.5 | 10.0 | 11.1 | 4.5 | 2.2 | 1.4 | 0.7 | 1.6 | 1.7 | 12.0 | 0.0 | 18.2 | 6.1 | 2.7 | 4.4 | 0.8 | 0.0 | 0.0 | 37.5 | 29.7 | 41.0 | 8.9 | 6.4 | 4.0 |
| Day 150 | 71.6 | 75.9 | 74.0 | 1.8 | 0.9 | 2.2 | 8.1 | 8.3 | 8.7 | 3.0 | 0.7 | 0.7 | 0.0 | 0.0 | 0.0 | 14.7 | 2.3 | 18.1 | 7.0 | 4.9 | 3.3 | 1.0 | 0.0 | 0.0 | 30.0 | 47.2 | 41.6 | 6.5 | 12.3 | 4.3 |
a
The percent ratio was calculated as the area of one peak to the sum of the areas of all the peaks of the pattern × 100. The organisms associated with each peak were as follows: peak n, lactic acid bacteria; peak i, Enterococcus faecium; peak m, Leuconostoc spp.; peak e, Enterobacteriaceae; peak h, Bacillus thuringiensis; peak 24, Streptococcus thermophilus; peak 27, Leuconostoc pseudomesenteroides; peak 26, Lactobacillus pentosus; peak x, Corynebacterium variabilis; and peak v, Brachybacterium nesterenkovii. SSCP amplifications are indicated in parentheses.