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Characterization of coagulase-negative staphylococci and macrococci isolated from cheese in Germany

11 Aug 2022

Abstract excerpt

Cheese, especially ripened varieties, harbor a very complex and heterogeneous microbiota. In addition to the desired microorganisms (starter cultures) added during cheese production, potentially harmful bacteria may also enter the production chain. Regarding the latter, the focus of this study was on coagulase-negative staphylococci (CNS) and Macrococcuscaseolyticus. Both are known to harbor a variety of genes...

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PMID: 35965117
DOI: 10.3168/jds.2022-21941

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