The Microfloras of Traditional Greek Cheeses

Litopoulou-Tzanetaki, E.; Tzanetakis, N.

doi:10.1128/9781555818593.ch9

Cited by 2 publications

(8 citation statements)

References 25 publications

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“…In particular, the growth of salt-tolerant Vibrio and Salinivibrio might have been favored after the fresh whey cheese was dry-salted with 3% salt before transfer to the barrels. Furthermore, wooden cheese barrels have pores and are difficult to clean and disinfect; hence, in addition to various starter or nonstarter LAB, a great diversity of natural Gram-negative and Gram-positive non-LAB contaminants could be transferred to and grow early in fresh ripening cheese [6,19]. Acid-sensitive Gram-negative bacteria decline progressively during feta cheese ripening and may die off later [19,46], as they probably did in the acidified 'Myzithrenio' cheese after 1 month of ripening followed by 3-4 months of refrigerated VP storage.…”

Section: Bacterial Communities Estimated By 16s Rrna Amplicon Sequencingmentioning

confidence: 99%

“…Furthermore, wooden cheese barrels have pores and are difficult to clean and disinfect; hence, in addition to various starter or nonstarter LAB, a great diversity of natural Gram-negative and Gram-positive non-LAB contaminants could be transferred to and grow early in fresh ripening cheese [6,19]. Acid-sensitive Gram-negative bacteria decline progressively during feta cheese ripening and may die off later [19,46], as they probably did in the acidified 'Myzithrenio' cheese after 1 month of ripening followed by 3-4 months of refrigerated VP storage. In general agreement, a recent microbiological and metagenomic study of feta cheese PDO matured in plastic or stainless-steel containers showed that the abundances of Enterobacteriaceae (which were high in the fresh cheese), Moraxellaceae, and Pseudomonadaceae were numerically reduced in the mature cheese after 120 days of storage [47].…”

Section: Bacterial Communities Estimated By 16s Rrna Amplicon Sequencingmentioning

confidence: 99%

“…casei/paracasei and Lb. plantarum/paraplantarum groups [11,19,31], recently reclassified as two separate genera, Lacticaseibacillus and Lactiplantibacillus, following splitting of the large diverse genus Lactobacillus [48]. Additionally, many industrial CSC Lc.…”

Section: Bacterial Communities Estimated By 16s Rrna Amplicon Sequencingmentioning

confidence: 99%

“…It must be clarified that the manufacturing technology of Galotyri PDO cheese does not include any mixing steps of the fresh curd with other dairy products for 'external aromatization' purposes [5,12]. However, addition of fresh feta cheese trimmings at a 1:5 proportion in basic yogurt curds has been reviewed as a common empirical practice for traditional Galotyri cheese processors [19]. Samelis and Kakouri [11] opinioned that the 'arbitrary' dispersion in fresh Galotyri curds of feta trimmings should be neither permitted nor encouraged because it is in contradiction of the PDO certification of this authentic cheese [5].…”

Section: Introductionmentioning

confidence: 99%

“…In most Greek rural areas, excess ewe's/goat's milks, mainly in the summer, are preserved by making yogurt at home, which is strained and often mixed with trimmed white brined cheeses to consume as an appetizer. In addition to naturally fermented yogurt, fresh acid-curd cheeses and white brine cheeses produced in Greece, Bulgaria, and other Balkan or East Mediterranean countries since antiquity have been associated with beneficial effects on human health, attributed to the probiotic properties of their indigenous LAB [6,19,20]. Therefore, it is important to characterize the microbiota of Greek yogurt or of traditional Greek acid-curd cheese products prepared with yogurt in order to detect novel LAB strains with high biotechnological or probiotic potential for the development of novel functional foods.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Samelis¹,

Doulgeraki²,

Bikouli³

et al. 2021

Fermentation

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This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation.

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Section: Bacterial Communities Estimated By 16s Rrna Amplicon Sequencingmentioning

confidence: 99%

Section: Bacterial Communities Estimated By 16s Rrna Amplicon Sequencingmentioning

confidence: 99%

Section: Bacterial Communities Estimated By 16s Rrna Amplicon Sequencingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Samelis¹,

Doulgeraki²,

Bikouli³

et al. 2021

Fermentation

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Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

Tsanasidou,

Bosnea,

Kakouri

et al. 2024

Applied Microbiology

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The formation of biogenic amines (BAs) in artisan Galotyri PDO cheeses fermented with Sterptococcus thermophilus ST1 and the Greek indigenous nisin A-producing Lactococcus lactis spp. cremoris M78 (A1cheese), or with the A1 starter supplemented with either the enterocin A-B-P-producing Enterococcus faecium KE82 (A2cheese) or the multi-functional Lactiplantibacillus plantarum H25 (A4cheese) adjunct strains was evaluated. Three pilot-scale cheese trials, GL1, GL2, and GL3, made from boiled ewes’ milk, were analyzed for their BA contents before and after cold ripening at 4 °C for 30 days. Total BAs of the fresh GL1 and GL3 cheeses (pH 4.3–4.5) were below 50 mg/kg, except for the A1/GL1 and A1/GL3 cheeses, which contained ca. 300 mg/kg (81.2% histamine) and 1250 mg/kg (45.6% putrescine) BAs, respectively. Whereas due to an outgrowth (>7 log cfu/g) of post-thermal Gram-negative bacteria contaminants during fermentation, most fresh GL2 cheeses (pH 4.7–5.0) accumulated more than 1500 mg/kg of total BAs, which exceeded 3800 mg/kg in all GL2 cold-ripened cheeses due to major increases in cadaverine and putrescine. Tyramine and histamine exceeded 500 mg/kg in the fresh A1/GL2cheeses. Conversely, total BAs remained or declined below 50 mg/kg in all cold-ripened GL3 cheeses. None of the starter or adjunct cultures could be correlated with a specific BA increase, despite E. faecium KE82, which increased at 7.6–9.2 log cfu/g in the A2 cheeses is a strong tyramine producer in culture BA broth with 1% tyrosine in vitro. The adoption of strict hygienic measures during artisan Galotyri PDO cheese production (trial GL3) enabled the best performance of all starter LAB strain combinations and reduced BA formation, whereas the high presence of Gram-negative decarboxylating bacteria contaminants compromised cheese (trial GL2) safety.

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The Microfloras of Traditional Greek Cheeses

Cited by 2 publications

References 25 publications

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

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