Table 4.
Average relative abundances of starter culture bacteria during 10°C ripening of Gouda cheese manufactured with unpasteurized milk (cheeses ACE) or with unpasteurized milk inoculated with 1 log CFU/ml of Listeria monocytogenes (cheese BDF).
| Starter culture bacteria | Relative abundance (%) | |||
|---|---|---|---|---|
| 0 day | 28 days | 60 days | 90 days | |
| Cheese ACE | ||||
| Lactococcus lactis subsp. cremoris | 4.17 | 2.11 | 1.45 | 2.20 |
| Lactococcus lactis subsp. lactis | 0.90 | 1.17 | 1.14 | 0.84 |
| Lactococcus lactis subsp. lactis bv. diacetylactis | 5.97 | 9.23 | 7.54 | 7.29 |
| Lactococcus lactis unassigned OTUs | 69.97 | 63.83 | 61.78 | 57.19 |
| Streptococcus thermophilus | 3.96 | 3.64 | 4.86 | 5.47 |
| Cheese BDF | ||||
| Lactococcus lactis subsp. cremoris | 5.18 | 5.08 | 2.74 | 2.09 |
| Lactococcus lactis subsp. lactis | 0.66 | 0.69 | 0.99 | 0.82 |
| Lactococcus lactis subsp. lactis bv. diacetylactis | 5.50 | 7.63 | 7.36 | 8.21 |
| Lactococcus lactis unassigned OTUs | 70.67 | 65.23 | 64.08 | 56.62 |
| Streptococcus thermophilus | 4.59 | 4.05 | 4.97 | 4.92 |