Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

Athina Tzora,Georgios Rozos,George Fthenakis,Eleftherios Bonos,Georgios Theodorides,Ioannis Skoufos,Aikaterini Nelli,Chrysoula Voidarou

doi:10.3390/app11125631

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.

Highlights

IntroductionFeta cheese is a white brined cheese produced traditionally in Greece, made of either
Feta cheese is a white brined cheese produced traditionally in Greece, made of either100% sheep milk or a mixture of 0–30% goat milk and 70–100% sheep milk
Some other identified microbial species were found in small number of isolates and included Kluyveromyces lactis, Lactococcus lactis (13.0% and 8.7%), Leuconostoc fallax (0.0% and 4.3%), Pediococcus pentosaceus (8.7% and 0.0%), Candida lusitaniae

Summary

Introduction

Feta cheese is a white brined cheese produced traditionally in Greece, made of either. 100% sheep milk or a mixture of 0–30% goat milk and 70–100% sheep milk. Its flavor is distinguished by its natural taste and texture as well as its saltiness and slight acidity. Since 2008, Feta cheese belongs to the Protected Designation of Origin Products (PDO). Group [1], ensuring the strict quality and safety specifications imposed by the European. It is by far the most consumed Greek cheese, representing 90% of the total national cheese production. Four basic ingredients are needed to produce Feta cheese: milk, rennet, microorganisms, and salt. These ingredients follow the specific process of gel formation, whey expulsion, acid production, and salt addition. A period of ripening takes place [2]

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