Cheese microbes Current Biology Julie E. Button, Rachel J. Dutton  Current Biology  Volume 22, Issue 15, Pages R587-R589 (August 2012) DOI: 10.1016/j.cub.2012.06.014 Copyright © 2012 Elsevier Ltd Terms and Conditions

Figure 1 The microbiology of cheese aging. The surfaces of bloomy rind cheeses are colonized by the filamentous fungus Penicillium camemberti (A: Fungal structures visualized by scanning electron microscopy, magnified 12,850X), whereas Penicillium roqueforti (B) grows inside crevices of blue cheeses. The orange-pigmented bacterium Brevibacterium linens (C: colonies of B. linens growing in isolation) contributes to the distinctive color and aroma of washed rind cheeses. Fermentation of lactic acid by Propionibacterium freundenreichii (D) produces CO2, causing the typical holes found in Swiss cheeses. Current Biology 2012 22, R587-R589DOI: (10.1016/j.cub.2012.06.014) Copyright © 2012 Elsevier Ltd Terms and Conditions