Figure 4.

DGGE profiles for cheeses from dairies A, B, C and D. a Bacteria from interior of the cheeses, b bacteria from the surface of the cheeses and c yeasts from the surface of the cheeses. Bands were identified as 1a: Leuconostoc mesenteroides, 1b: Lactobacillus brevis, 1c: Lactobacillus oligofermentans, 1d: Lactococcus lactis subsp. lactis, 1e: Streptococcus thermophilus, 2a: Staphylococcus equorum, 2b: Vagococcus carniphilus, 2c: Bavariicoccus seileri, 2d: Lactobacillus curvatus, 2e: Psychrobacter spp., 2f: Proteus vulgaris, 2 g: Marinilactibacillus psychrotolerans, 2 h: Corynebacterium variabile, 2i: Corynebacterium casei, 2j: Brachybacterium sp., 2 k: Brevibacterium linens, 3a: Yarrowia lipolytica, 3b: Geotrichum spp., 3c: Debaryomyces hansenii. *Strong bands that were not identified