Bacterial species which have been isolated on
the surface of meat and meat products and from
waters of cheese-factories are here described.
The isolated species are: Actinobacterium,
Agracoccus, Arthrobacter, Brachybacterium,
Brevundimonas, Caseobacter, Chryseobacterium,
Corynebacterium, Curtobacterium, Dermacoccus,
Exiguumbacterium, Flavobacterium, Kocuria,
Gordona, Haloanella, Marmoricola, Microbacterium,
Nocardioides, Plantibacterium, Paracoccus,
Psedidomonas, Rhodococcus, Serratia, Spirosoma,
and Staphylococcus.
The relations between smear cheese bacteria and
organoleptic characteristics of cheeses have been
outlined too.
