The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk

By W. Bockelmann, T. Hoppe-Seyler. 2001

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, unknown): “, Brevibacterium, Arthrobacter, Staphylococcus, Penicillium, Debaromyces) for surface-ripened cheeses [28–30].”
Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, result): “…B. linens, M. gubbeenense or Arthrobacter nicotianae, and C. casei was able to normally deacidify to pH 7.0 at one week, and gave a similar appearance to that achieved by old–young smearing (Bockelmann et al., 2005), but the typical sulphur flavour was delayed (Bockelmann and Hoppe-Seyler, 2001).”