date:May 12, 2014
crobiologist Schmitz-Esser and lead author Elisa Schornsteiner worked with colleagues from the Agricultural Chamber of Vorarlberg to gather samples from three different Vorarlberger cheese dairies. Schornsteiner collected 25 to 30 rind samples from cheese wheels at different curing stages from very young to well-aged. Then the scientists ran detailed genetic analyses on the rinds to identify the strains of bacteria and yeast living on them.
For the first time, these genetic analyses have reveal