Abstract The behaviour of halophilic and alkaliphilic lactic acid bacteria (HALAB) during maturation of salted and surface-ripened soft cheese remains unclear; thus, physiological properties of HALAB was investigated. Marinilactibacillus psychrotolerans was the predominant HALAB (106–1010 cfu g-1) in the cheese rind of Maroilles cheese. To elucidate HALAB behaviour during maturation, sterilised cheese was matured using M. psychrotolerans B7-9-5 as an adjunct culture. During the ripening period, concentrations of lactate and acetate decreased and increased, respectively. Strain B7-9-5 produced only acetate from lactate under aerobic conditions, and the relevant genes are present in its genome. Unlike in the marine strain, strain B7-9-5 contains gene clusters for lactose and citrate catabolism and utilised these carbohydrates for growth. Thus, when carbon sources are limited during ripening, this strain survives by utilising, if any, lactate, lactose and citrate, and it may contribute to flavour formation during ripening of salted and surface-ripened soft cheeses.

中文翻译：

---

从表面成熟的软干酪中分离出的嗜盐和嗜碱的 Marinilactibacillus psychrotolerans 乳酸菌菌株的生长和代谢特性

摘要 盐渍和表面成熟的软干酪成熟过​​程中嗜盐和嗜碱乳酸菌（HALAB）的行为尚不清楚；因此，研究了HALAB的生理特性。Marinilactibacillus psychrotolerans 是 Maroilles 奶酪外皮中的主要 HALAB（106-1010 cfu g-1）。为了阐明成熟过程中的 HALAB 行为，使用 M. psychrotolerans B7-9-5 作为辅助培养物使灭菌奶酪成熟。在成熟期间，乳酸盐和乙酸盐的浓度分别降低和升高。菌株 B7-9-5 在有氧条件下仅从乳酸产生乙酸，相关基因存在于其基因组中。与海洋菌株不同，菌株 B7-9-5 包含乳糖和柠檬酸分解代谢的基因簇，并利用这些碳水化合物进行生长。因此，