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Article

Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays

by
Markella Tsigkrimani
1,
Magdalini Bakogianni
1,
Spiros Paramithiotis
1,
Loulouda Bosnea
2,
Eleni Pappa
2,
Eleftherios H. Drosinos
1,
Panagiotis N. Skandamis
1 and
Marios Mataragas
2,*
1
Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos Str., 11855 Athens, Greece
2
Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos Str., 45221 Ioannina, Greece
*
Author to whom correspondence should be addressed.
Microorganisms 2022, 10(1), 161; https://doi.org/10.3390/microorganisms10010161
Submission received: 14 December 2021 / Revised: 5 January 2022 / Accepted: 10 January 2022 / Published: 13 January 2022
(This article belongs to the Section Food Microbiology)
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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.
Keywords: Feta; Kefalograviera; Biolog; Enterococcus faecium; Lactiplantibacillus plantarum; Weissella paramesenteroides Feta; Kefalograviera; Biolog; Enterococcus faecium; Lactiplantibacillus plantarum; Weissella paramesenteroides

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MDPI and ACS Style

Tsigkrimani, M.; Bakogianni, M.; Paramithiotis, S.; Bosnea, L.; Pappa, E.; Drosinos, E.H.; Skandamis, P.N.; Mataragas, M. Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays. Microorganisms 2022, 10, 161. https://doi.org/10.3390/microorganisms10010161

AMA Style

Tsigkrimani M, Bakogianni M, Paramithiotis S, Bosnea L, Pappa E, Drosinos EH, Skandamis PN, Mataragas M. Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays. Microorganisms. 2022; 10(1):161. https://doi.org/10.3390/microorganisms10010161

Chicago/Turabian Style

Tsigkrimani, Markella, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, and Marios Mataragas. 2022. "Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays" Microorganisms 10, no. 1: 161. https://doi.org/10.3390/microorganisms10010161

APA Style

Tsigkrimani, M., Bakogianni, M., Paramithiotis, S., Bosnea, L., Pappa, E., Drosinos, E. H., Skandamis, P. N., & Mataragas, M. (2022). Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays. Microorganisms, 10(1), 161. https://doi.org/10.3390/microorganisms10010161

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