The distinctive bacteria of Swiss cheese were more localized to midtown Manhattan and the  nancial district, and the bacteria used to ferment cabbage for kimchi and sauerkraut showed up in the  nancial district and Bay Ridge.

The distinctive bacteria of Swiss cheese were more limited to midtown Manhattan and the  nancial district, and the bacteria used to ferment cabbage for kimchi and sauerkraut showed up in the  nancial district and Bay Ridge.
