Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

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...

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Bibliographic Details
Published in:Applied sciences 2021-06, Vol.11 (12), p.5631
Main Authors: Tzora, Athina, Nelli, Aikaterini, Voidarou, Chrysoula, Fthenakis, George, Rozos, Georgios, Theodorides, Georgios, Bonos, Eleftherios, Skoufos, Ioannis
Format: Article
Language:English
Subjects:
Acids
Bacteria
Cheese
Curd
Dairy products
Dominant species
Feta cheese
Ionization
Ions
Lactic acid
Lactic acid bacteria
Lactobacilli
MALDI-TOF MS
Mass spectrometry
Mass spectroscopy
Microbiota
Microorganisms
Milk
Polymerase chain reaction
Proteins
Ripening
safety
Scientific imaging
Sheep
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Summary: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.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11125631