Table 3 Species composition and biodiversity of six microbial ripening consortia

100

100

250

125

250

100

Coryneform bacteria

Arthrobacter arilaitensis/ nicotianae/ protophormiae

20 (9)

45 (9)

3 (4)

46 (19)

46 (9)

13 (10)

Corynebacterium ammoniagenes/ casei/ variabilis

17 (7)

-

47.5 (7)

9 (4)

-

2 (2)

Leucobacter komagatae

-

-

16 (2)

-

-

1 (1)

Brachybacterium arcticum/ paraconglomeratum/ tyrofermentans

-

-

15 (7)

1 (1)

1 (1)

11 (3)

Brevibacterium linens

1 (1)

1 (1)

2 (3)

-

5 (4)

20 (11)

Microbacterium gubbeenense

2 (2)

-

5 (5)

-

-

1 (1)

Staphylococcus equorum/ xylosus/ saprophyticus/ vitulinus

2 (1)

15 (1)

2 (2)

13 (6)

-

8 (6)

Micrococcus luteus

1 (1)

-

-

-

-

-

∑

43

61

90.5

69

52

56

Lactic acid bacteria

Vagococcus carniphilus/ salmoninarum/ fluvialis

22 (5)

6 (4)

1 (3)

6 (3)

-

3 (1)

Marinilactibacillus psychrotolerans

16 (9)

-

2 (1)

16 (6)

16 (2)

4 (1)

Enterococcus spec.

4 (3)

15 (7)

-

-

-

8 (4)

Lactococcus lactis

3 (2)

7 (1)

-

1 (1)

-

2 (1)

Lactobacillus spec.

-

1 (1)

-

-

-

1 (1)

∑

45

29

3

23

16

18

Gram negative bacteria

pseudomonads

2 (1)

8 (2)

4

7 (5)

31 (5)

6 (4)

enterobacteria

10 (7)

2 (1)

2

1 (1)

1 (3)

17 (5)

others (ß-proteobacteria, γ-proteobacteria)

-

-

0.5 (1)

-

-

3 (2)

∑

12

10

6.5

8

32

26

Total number of species/ groups

12

9

12

9

6

15

Diversity based on species

0.85

0.75

0.72

0.74

0.67

0.89

Total number of strains

48

27

41

46

24

53

Diversity based on strains

0.97

0.92

0.90

0.96

0.88

0.97