date:May 12, 2014
ed the entire spectrum of microorganisms that inhabit Vorarlberger Bergkse. One find interested experts in particular: The Halomonas bacteria, a halophillic microbe probably originating from the sea, was the most common microorganism on the cheese and especially prevalent on young cheese rinds. Since the salt concentration on a cheese rind drops during the ripening process, researchers found older rinds hosted correspondingly fewer Halomonas. The exact role the microorganism plays in the cheese-