Technological and flavour potential of cultures isolated from traditional Greek cheeses – A pool of novel species and starters |
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| Authors: | Ioanna-Areti Asteri Nicky Robertson Dafni-Maria Kagkli Paul Andrewes George Nychas Tim Coolbear Ross Holland Vaughan Crow Effie Tsakalidou |
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| Affiliation: | aLaboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;bFonterra Research Centre, Fonterra Co-operative Group Ltd, Private Bag 11029, Palmerston North, New Zealand;cLaboratory of Food Microbiology and Biotechnology, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece |
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| Abstract: | This study explored the microbiota of Formaella, Kopanisti, Feta and Mana cheeses. A total of 133 wild lactic acid bacteria were isolated and classified phenotypically. Mesophilic lactobacilli were the most abundant group. Thermophilic lactobacilli and thermophilic cocci were the best milk acidifiers, whereas thermophilic lactobacilli were the most proteolytic isolates. Higher peptidolytic and esterolytic activities were obtained with thermophilic cocci. Only five isolates were lipolytic, whereas none was able to catabolize citrate. Fast gas chromatography−mass spectrometry analysis of the metabolites produced and subsequent principal components analysis revealed segregated groups of isolates in accordance with the phenotypic ones. Electronic nose analysis revealed similar results. Lactobacillus rennini and Lactobacillus acidipiscis were found to be the sole microbial species in Kopanisti cheese and Mana. These isolates produced alcohols and aldehydes as major volatile compounds, as a result of secondary amino acid catabolism. |
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