Figure 3.

Population dynamics of cheese surface consortia by TTGE. TTGE analysis was carried out after total DNA extraction of cheese surfaces treated with complex surface consortium F, complex surface consortium M, or defined commercial culture OMK 704 (control cheese). Cheeses were sampled after 1, 7, 14, 21, 37 and 81 days. Each sample was analyzed on two different gels (high and low GC). Single bands were assigned to species using the database of 15 cultivable species completed by the database of 5 species identified by excision, cloning and sequencing. b, c, C. variabile; d, Mc. gubbeenense; f, uncultured bacterium from marine sediment; h, j, v, C. casei; k, Br. tyrofermentans; l, Brachybacterium sp. or Arthrobacter arilaitensis; m, Br. paraconglomeratum; a, e, g, h, i, n, o, B. linens; p, St. vitulinus; q, St. equorum, St. epidermidis or F. tabacinasalis; q, t, St. equorum; r, E. malodoratus; w, M. psychrotolerans or Lc. lactis; x, Ag. casei; y, Al. kapii; z', M. psychrotolerans. L, Ladder: A, Lb. plantarum SM71; B, Lc. lactis diacetylactis UL719; C, C. variabile FAM17291; E, A. arilaitensis FAM17250; D, F, B. linens FAM17309.

Roth et al. BMC Microbiology 2010 10:74   doi:10.1186/1471-2180-10-74
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