Department of Molecular and Cell Biology, U-44, University of Connecticut, Storrs, Connecticut 06269-3044.
Appl Environ Microbiol. 1992 Nov;58(11):3448-54. doi: 10.1128/aem.58.11.3448-3454.1992.
St. Nectaire cheese is a semisoft cheese of French origin that, along with Brie and Camembert cheeses, belongs to the class of surface mold-ripened cheese. The surface microorganisms that develop on the cheese rind during ripening impart a distinctive aroma and flavor to this class of cheese. We have documented the sequential appearance of microorganisms on the cheese rind and in the curd over a 60-day ripening period. Scanning electron microscopy was used to visualize the development of surface fungi and bacteria. Light microscopy of stained paraffin sections was used to study cross sections through the rind. We also monitored the development of bacterial and yeast populations in and the pH of the curd and rind. The earliest stage of ripening (0 to 2 days) is dominated by the lactic acid bacterium Streptococcus cremoris and multilateral budding yeasts, primarily Debaryomyces and Torulopsis species. Geotrichum candidum follows closely, and then zygomycetes of the genus Mucor develop at day 4 of ripening. At day 20, the deuteromycete Trichothecium roseum appears. From day 20 until the end of the ripening process, coryneforms of the genera Brevibacterium and Arthrobacter can be seen near the surface of the cheese rind among fungal hyphae and yeast cells.
圣内克奶酪是一种源自法国的半软奶酪，与布里奶酪和卡门贝奶酪一起，属于表面霉菌成熟奶酪的类别。在成熟过程中，在奶酪皮上生长的表面微生物赋予了这一类奶酪独特的香气和风味。我们记录了在 60 天的成熟过程中奶酪皮和凝乳中微生物的顺序出现。扫描电子显微镜用于观察表面真菌和细菌的发育。染色石蜡切片的光学显微镜用于研究皮的横截面。我们还监测了凝乳和皮中的细菌和酵母种群以及 pH 值的发展。成熟的最早阶段（0 至 2 天）主要由乳酸乳球菌乳球菌和多边出芽酵母，主要是德巴利酵母和假丝酵母属。紧随其后的是近平滑假丝酵母，然后在成熟的第 4 天，毛霉属的接合菌发育。在第 20 天，出现了半知菌玫瑰色镰刀菌。从第 20 天到成熟过程结束，在奶酪皮表面的真菌菌丝和酵母细胞之间，可以看到短杆菌和节杆菌属的棒状杆菌。
