The Microflora of Blue Cheese Slime

Open Access
Publisher Website
Google Scholar
Abstract
Plate counts and microscopic examinations were made on slime developing on Blue cheese manufactured by 2 methods and stored in 2 sandstone caves at 46-49[degree]F and 55-58[degree]F. The types and numbers of organisms developed in an orderly and reproducible pattern dependent on the method of manufacture and temp. of ripening. The initial flora was yeasts and some mold (Penicillium roque-forti) and these were followed by cocci and rod forms. Studies on isolated cultures indicated that Bacterium erythrogenes was the predominating rod-shaped organism at 46-49[degree]F; while Bacterium linens was the dominant rod at 55-58[degree]F and was entirely absent at 46 to 49[degree]F.