"We are still, however, far from having arrived at a complete elucidation of all the questions involved. It is particularly difficult to understand how various sorts of hard cheese, apparently containing the same microflora, should each have its own characteristic taste and smell. There can hardly be any doubt that these sorts of cheese in reality contain different species of bacteria, only we are unable to distinguish them by the methods hitherto available."
From The Lactic Acid Bacteria by S. Orla-Jensen,1918
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