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

• Published in: Microorganisms (Basel) 2022-01, Vol.10 (1), p.161
• Main Authors: Tsigkrimani, Markella, Bakogianni, Magdalini, Paramithiotis, Spiros, Bosnea, Loulouda, Pappa, Eleni, Drosinos, Eleftherios H, Skandamis, Panagiotis N, Mataragas, Marios
• Format: Article
• Language: English
• Subjects: Acids; Bacteria; Biolog; Carbohydrates; Carbon; Carbon sources; Cheese; Cluster analysis; Clustering; Consumption; Dairy products; DNA microarrays; Enterococcus faecium; Feta; Glycerol; Identification; Kefalograviera; Laboratories; Lactic acid; Lactic acid bacteria; Lactiplantibacillus plantarum; Lactose; Manufacturers; Manufacturing; Microbial activity; Microbiota; Microorganisms; Milk; Phenotypes; Proteins; Ripening; rRNA 16S; Sheep; Sheep's milk; Species; Weissella paramesenteroides
• ISSN: 2076-2607; 2076-2607
• DOI: 10.3390/microorganisms10010161

Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and species dynamics during ripening. Thus, the aim of the present study was to assess the microecosystem as well as the autochthonous lactic acid microbiota during the ripening of artisanal Feta and Kefalograviera cheeses. For that purpose, raw sheep's milk intended for cheesemaking, as well as Feta and Kefalograviera cheeses during early and late ripening were analyzed, and the lactic acid microbiota was identified using the classical phenotypic approach, clustering with PCR-RAPD and identification with sequencing of the 16S-rRNA gene, as well as with the Biolog GEN III microplates. In addition, the functional properties of the bacterial community were evaluated using the Biolog EcoPlates, which consists of 31 different carbon sources. In general, concordance between the techniques used was achieved. The most frequently isolated species from raw sheep's milk were , and . The microecosystem of Feta cheese in the early ripening stage was dominated by and , whereas, in late ripening, the microecosystem was dominated by . The microecosystem of Kefalograviera cheese in the early ripening stage was dominated by and , and in late ripening by and . Finally, Carbohydrates was the main carbon source category that metabolized by all microbial communities, but the extent of their utilization was varied. Kefalograviera samples, especially at early ripening, demonstrated higher metabolic activity compared to Feta cheese. However, dominating species within microbial communities of the cheese samples were not significantly different.