Papadakis Panagiotis, Konteles Spyros, Batrinou Anthimia, Ouzounis Sotiris, Tsironi Theofania, Halvatsiotis Panagiotis, Tsakali Efstathia, Van Impe Jan F M, Vougiouklaki Despina, Strati Irini F, Houhoula Dimitra
Department of Food Science and Technology, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece.
Department of Biomedical Engineering, University of West Attica, 28 Agiou Spiridonos Str., 12243 Egaleo, Greece.
Microorganisms. 2021 Nov 17;9(11):2377. doi: 10.3390/microorganisms9112377.
The identification of bacterial species in fermented PDO (protected designation of origin) cheese is important since they contribute significantly to the final organoleptic properties, the ripening process, the shelf life, the safety and the overall quality of cheese.
Ten commercial PDO feta cheeses from two geographic regions of Greece, Epirus and Thessaly, were analyzed by 16S metagenomic analysis.
The biodiversity of all the tested feta cheese samples consisted of five phyla, 17 families, 38 genera and 59 bacterial species. The dominant phylum identified was Firmicutes (49% of the species), followed by Proteobacteria (39% of the species), Bacteroidetes (7% of the species), Actinobacteria (4% of the species) and Tenericutes (1% of the species). Streptococcaceae and Lactobacillaceae were the most abundant families, in which starter cultures of lactic acid bacteria (LAB) belonged, but also 21 nonstarter lactic acid bacteria (NSLAB) were identified. Both geographical areas showed a distinctive microbiota fingerprint, which was ultimately overlapped by the application of starter cultures. In the rare biosphere of the feta cheese, and , two Gram-negative bacteria which were not previously reported in dairy samples, were identified.
The application of high-throughput DNA sequencing may provide a detailed microbial profile of commercial feta cheese produced with pasteurized milk.
鉴定受保护的原产地名称（PDO）发酵奶酪中的细菌种类非常重要，因为它们对奶酪的最终感官特性、成熟过程、保质期、安全性和整体质量有重大贡献。
对来自希腊两个地理区域（伊庇鲁斯和塞萨利）的10种商业PDO费塔奶酪进行16S宏基因组分析。
所有测试的费塔奶酪样品的生物多样性由5个门、17个科、38个属和59种细菌组成。鉴定出的优势门是厚壁菌门（占物种的49%），其次是变形菌门（占物种的39%）、拟杆菌门（占物种的7%）、放线菌门（占物种的4%）和柔膜菌门（占物种的1%）。链球菌科和乳杆菌科是最丰富的科，其中包括乳酸菌（LAB）的发酵剂培养物，但也鉴定出了21种非发酵剂乳酸菌（NSLAB）。两个地理区域都显示出独特的微生物群指纹，最终因发酵剂培养物的应用而重叠。在费塔奶酪的稀有生物圈中，鉴定出了两种以前在乳制品样本中未报告的革兰氏阴性菌， 和 。
高通量DNA测序的应用可能会提供用巴氏杀菌牛奶生产的商业费塔奶酪的详细微生物概况。
