Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers

By F. Berthier, E. Beuvier, A. Dasen, R. Grappin. 2001

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Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “…numbers, species balance and strain composition between cheeses of the same variety, according to dairy and period, is related firstly to differences between vat raw milk batches and/or between whey cultures (Table S3), and secondly to differences in ripening conditions (Berthier et al., 2001).”