Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

Abstract

Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants’ milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). Analysis of 23 cheese samples, produced in different regions of the country, was performed in two ripening times (three or six months post-production). The identified microbiota were primarily constituted of lactic acid bacteria. A total of 13 different genera were obtained. The dominant species in both ripening times were Lactobacillus plantarum (100.0% and 87.0%, at three or six months post-production, respectively), Lactobacillus brevis (56.5% and 73.9%), Lactobacillus paracasei (56.5% and 39.1%), Lactobacillus rhamnosus (13.0% and 17.4%), Lactobacillus paraplantarum (4.3% and 26.1%), Lactobacillus curvatus (8.7% and 8.7%). Other species included Enterococcus faecalis (47.8% and 43.5%), Enterococcus faecium (34.8% and 17.4%), Enterococcus durans (13.0% and 17.4%), Enterococcus malodoratus (4.3% and 4.3%), and Streptococcus salivarius subsp. thermophilus (21.7% and 30.4%). The increased ripening time was found to be correlated to decreased total solids (r = 0.616; p = 0.002), protein (r = 0.683; p < 0.001), and PH (r = 0.780; p < 0.001). The results of this study contribute to a better understanding of the core microbiota of Feta cheese.

Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays

“…The physicochemical characteristics in the early and late ripening of Kefalograviera cheese are in accordance with the ones presented by Katsiari et al [30][31][32]. Similarly, the physicochemical characteristics in the early and late ripening of Feta cheese [7,33]. Marginal differences may be attributed to differences in manufacturing conditions and practices.…”

“…Among them, Feta and Kefalograviera are considered the most popular and are the ones that have met worldwide commercial success. The microecosystem development during Feta cheese's traditional manufacture and ripening has been studied to some extent [5][6][7][8]. Although prevalence of LAB was verified in all cases, differences at species level were evident and may be assigned to differences in the microbiological and physicochemical characteristics of the raw materials, as well as the manufacturing and ripening conditions and practices.…”

Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis

“…bulgaricus, Streptococcus thermophilus, Leuconostoc lactis [3,4]. However, like in any fermented food complex, the microbial communities that colonize the milk used for feta production play a significant role in forming the rich flavor and aroma of the final product [2,5,6]; for example, Enterococcus faecium may also be an important part of the microbiota of other traditional cheeses, although some strains may harbor genetic determinants of virulence [7]. The salting of the curd assists with the development of microbiota, and maturation is a twostage process after the curd is placed in containers and filled up with 7% (w/w) brine, lasting for a minimum of two months.…”

Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture

“…Enterococci were found to be abundant in this cheese, as in other cheeses made from raw milk [33,37]. A high diversity was observed for these bacteria on the basis of the presence of genes encoding beneficial or undesired traits.…”

“…brevis, present in all cheese lots, was found to persist in the product ready for consumption. This species has not been characterized much for its role in cheese flavor formation and safety improvement, although its presence has also been documented in other cheeses from raw ewe and goat milk [33]. In addition, strains of L. brevis with probiotic properties have been described [34,35].…”