Presence ofCarnobacteriumspp. in French surface mould‐ripened soft‐cheese

摘要

Thirty‐six ‘atypical lactobacilli’, randomly picked from five surface mould‐ripened soft‐cheeses, were characterized by physiological and chemical, including DNA, analyses. This homofermentative, non‐aciduric and psychrotrophic group represented the major bacterial flora with counts between 108and 109cfu g‐1. Common characteristics were the production of L‐(+)‐lactic acid enantiomer, the presence ofmeso‐diaminopimelic acid in the peptidoglycan, the hydrolysis of arginine and the failure to produce acid from sorbitol. On the basis of the description of the genusCarnobacterium(Collinset al.1987), 33 isolates were assigned toC. piscicolaand three toC. divergens. Antibacterial substance production was observed for 16 isolates, with a narrow spectrum of activity. To our knowledge, this is the first report ofCarnobacteriumspp. in mould