Abstract
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 Enteroroccus faecium, Lactiplantibacillus plantarum and Pediococcus pentosaceus. The microecosystem of Feta cheese in the early ripening stage was dominated by Lp. plantarum and E. faecium, whereas, in late ripening, the microecosystem was dominated by Weissella paramesenteroides. The microecosystem of Kefalograviera cheese in the early ripening stage was dominated by Levilactobacillus brevis and E. faecium, and in late ripening by W. paramesenteroides and E. faecium. 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.
Highlights
Milk and dairy products have been an essential part of human nutrition since antiquity
The microecosystem of raw milk and dairy products have been in the epicenter of intensive research over the last decades
It is widely recognized that the microbiota of milk derived from healthy animals is dominated by lactic acid bacteria (LAB), which in the case of sheep’s milk mostly belong to the former-Lactobacillus, the Lactococcus and the Leuconostoc genera [2]
Summary
Milk and dairy products have been an essential part of human nutrition since antiquity. It is widely recognized that the microbiota of milk derived from healthy animals is dominated by lactic acid bacteria (LAB), which in the case of sheep’s milk mostly belong to the former-Lactobacillus, the Lactococcus and the Leuconostoc genera [2]. This microbiota is important for the production of fermented dairy products, the consumption of which has been correlated with a series of health benefits including the improvement of gastrointestinal, cardiovascular and bone health and the decrease of obesity and related comorbidities risks [3]
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