A total of 165 isolates from the raw milk and 479, 436, and 476 isolates from cheeses A, B, and C, respectively, were typed by insertion sequence-restriction fragment length polymorphism or by multiple-locus variable number of tandem repeat analysis in order to determine the composition of the propionibacterial flora in the raw milk, in the curd, and in the cheeses after 2, 4, 6, and 8 months of ripening.
好吧 , 但? 别 太早 了 我?? 还 得 把? 这 里 收拾 一下springer springer