| | |
Production steps
|
|---|
|
St-Marcellin
|
Total
|
A
|
B
|
C
|
D
|
|---|
| |
n = 160
|
n = 40
|
n = 36
|
n = 42
|
n = 42
|
|---|
|
BP+/E+
|
43 (27%)
|
18 (45%)
|
15 (42%)
|
5 (12%)
|
5 (12%)
|
|
BP+/E-
|
77 (48%)
|
18 (45%)
|
12 (33%)
|
22 (52%)
|
26 (62%)
|
|
BP-/E+
|
16 (10%)
|
1 (2.5%)
|
6 (17%)
|
7 (17%)
|
2 (5%)
|
|
BP-/E-
|
24 (15%)
|
3 (7.5%)
|
3 (8%)
|
8 (19%)
|
9 (21%)
|
|
Brie
|
Total
|
A'
|
B'
|
C'
|
D'
|
| |
n = 118
|
n = 30
|
n = 28
|
n = 30
|
n = 30
|
|
BP+/E+
|
22 (19%)
|
0
|
1 (4%)
|
8 (27%)
|
13 (43%)
|
|
BP+/E-
|
83 (70%)
|
29 (97%)
|
18 (64%)
|
20 (67%)
|
16 (53%)
|
|
BP-/E+
|
3 (3%)
|
0
|
1 (4%)
|
2 (7%)
|
0
|
|
BP-/E-
|
10 (8%)
|
1 (3%)
|
8 (29%)
|
0
|
1 (3%)
|
- BP : B. pseudolongum ; E : E. coli
- St-Marcellin/Production steps: A, raw milk; B, after addition of rennet; C, after removal from the mold; D, ripening (D 21)
- Brie/Production steps: A', raw milk; B', after second maturation; C', after removal from the mold; D', ripening (D 28)
