Table 5.
Diversity of Cladosporium species at various control sources1) in the cheese ripening rooms across different dairy farms in Korea
| Cladosporium sp. | No of isolates | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
|
| |||||||||||
| A2) | B | C | D | E | F | G | H | I | J | Total | |
| Cladosporium cladosporioides | 1 (b) | - | 3 (b,r) | - | - | - | - | - | - | - | 4 |
| Cladosporium halotolerans | - | - | - | - | 6 (f,w,b,a) | - | - | - | - | - | 6 |
| Cladosporium sphaerospermum | - | - | - | 1 (w) | 6 (f,a) | - | - | - | - | - | 7 |
| Cladosporium velox | 1 (b) | 1 (a) | - | - | - | - | - | - | - | - | 2 |
| Cladosporium sp. | - | - | 3 (f,a) | 2 (a) | - | - | - | - | - | 2 (a) | 7 |
| Total (4 species) | 2 | 1 | 6 | 3 | 12 | - | - | - | - | 2 | 26 |
1)
Sources: floor (f), wall (w), cheese board (b), air (a), cheese rind (r) and cheese core (c).
2)
Dairy farms located in provinces of Jeonbuk (B, F), Jeonnam (A, D, J), Gyeongnam (E, G), Chungnam (C), Gyeonggi (H), and Gangwon (I). The cheese types from farms A, E, G, H and J, Gouda; while B, C, D, I, Cheddar and Gouda; and F, Cheddar.