摘要：A total of 348 bacteria strains isolated from white pickled cheese samples taken at the beginning and at the end of the 3-month ripening period, were identified. The cheese samples manufactured without using starter culture, were obtained from three different dairies. The lactic flora of cheese samples at the beginning of ripening period consisted mainly of lactococci, L. lactis subsp. lactis being the predominating species. Enterococci ( E. faecalis and E. faecium ) constituted the second important group in these samples. From the other lactic acid bacteria, species belonging to genera Lactobacillus and Leuconostoc were also found to be present, but in very low percentages; species identified were Lactobacillus casei , L. plantarum , L. fermentum , L. brevis , Leuconostoc lactis and L. mesenteroides subsp. dextranicum . In the ripened cheese samples, the percentage of lactococci in the lactic flora decreased, while that of lactobacilli increased. The predominating species in the latter group were L. casei and L. plantarum . Enterococci were found to be present also in high percentages in these samples.
