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Chapter 9 : The Microfloras of Traditional Greek Cheeses

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The Microfloras of Traditional Greek Cheeses, Page 1 of 2

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Abstract:

It is commonly believed that cheesemaking started accidentally in a region of the Middle East known as the Fertile Crescent in the region of the Tigris and Euphrates rivers, some 8,000 years ago. Travelers from Asia seem to have transferred the art of cheesemaking to Europe.

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012

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Figures

Image of Figure 1
Figure 1

Numbers (log CFU/g; mean ± standard deviation [bars]) of and coliforms (a) and NSLAB (b) during manufacture and storage of batzos cheese from raw ewe's and/or goat's milk made in spring and summer. d, days. doi:10.1128/microbiolspec.CM-0009-2012.f1

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 2
Figure 2

Microflora (log CFU/g) in the curd of traditional feta cheese made in various areas in Greece. doi:10.1128/microbiolspec.CM-0009-2012.f2

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 3a
Figure 3a

Populations (log CFU/g) of different microbial groups during manufacture and ripening of teleme cheese made from raw goat's milk. (a) Total aerobic count and other microbial groups; (b) NSLAB. doi:10.1128/microbiolspec.CM-0009-2012.f3

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Figure 3b

Populations (log CFU/g) of different microbial groups during manufacture and ripening of teleme cheese made from raw goat's milk. (a) Total aerobic count and other microbial groups; (b) NSLAB. doi:10.1128/microbiolspec.CM-0009-2012.f3

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 4a
Figure 4a

Counts (log CFU/g; mean ± standard deviation [bars]) during manufacture and storage of anevato cheese made throughout the whole lactation season. (a) and coliforms; (b) NSLAB; (c) other microbial groups. doi:10.1128/microbiolspec.CM-0009-2012.f4

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 4b
Figure 4b

Counts (log CFU/g; mean ± standard deviation [bars]) during manufacture and storage of anevato cheese made throughout the whole lactation season. (a) and coliforms; (b) NSLAB; (c) other microbial groups. doi:10.1128/microbiolspec.CM-0009-2012.f4

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 4c
Figure 4c

Counts (log CFU/g; mean ± standard deviation [bars]) during manufacture and storage of anevato cheese made throughout the whole lactation season. (a) and coliforms; (b) NSLAB; (c) other microbial groups. doi:10.1128/microbiolspec.CM-0009-2012.f4

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Figure 5

Distribution of NSLAB (percentage of isolates) during manufacture and storage of anevato cheese. doi:10.1128/microbiolspec.CM-0009-2012.f5

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 6a
Figure 6a

Populations (log CFU/g; mean ± standard deviation [bars]) of microbial groups throughout manufacture and ripening of Graviera Kritis cheese. (a) Various microbial groups; (b) LAB. doi:10.1128/microbiolspec.CM-0009-2012.f6

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 6b
Figure 6b

Populations (log CFU/g; mean ± standard deviation [bars]) of microbial groups throughout manufacture and ripening of Graviera Kritis cheese. (a) Various microbial groups; (b) LAB. doi:10.1128/microbiolspec.CM-0009-2012.f6

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 7a
Figure 7a

Counts (log CFU/g; mean ± standard deviation [bars]) of NSLAB in fresh and mature orinotyri (a) and their distribution (b). (a) NSLAB; (b) distribution of genera or groups of NSLAB. doi:10.1128/microbiolspec.CM-0009-2012.f7

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 7b
Figure 7b

Counts (log CFU/g; mean ± standard deviation [bars]) of NSLAB in fresh and mature orinotyri (a) and their distribution (b). (a) NSLAB; (b) distribution of genera or groups of NSLAB. doi:10.1128/microbiolspec.CM-0009-2012.f7

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Figure 8

Counts (log CFU/g; mean ± standard deviation [bars]) of different microbial groups at three main points of ripening of manura cheese. Gram-ve, gram negative. doi:10.1128/microbiolspec.CM-0009-2012.f8

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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Image of Figure 9
Figure 9

Numbers (log CFU/g; mean ± standard deviation [bars]) of the various microbial groups on the surface and the interior of manouri cheese made in spring and summer. doi:10.1128/microbiolspec.CM-0009-2012.f9

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
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References

/content/book/10.1128/9781555818593.chap9
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29. Rogga KJ,, Samelis J,, Kakouria A,, Katsiaria MC,, Savvaidis IN,, Kontominas MG . 2005. Survival of Listeria monocytogenes in galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C. Int Dairy J 15 : 5967.
30. Fourkiotis A,, Vafiadou E,, Litopoulou-Tzanetaki E,, Tzanetakis N . 2004. Microflora of traditional cheese Katiki Domokou. In 20th Medical Congress of Armed Forces.
31. Tzanetakis N,, Litopoulou-Tzanetaki E,, Manolkidis K . 1987. Microbiology of kopanisti, a traditional Greek cheese. Food Microbiol 4 : 251256.
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34. Kalavrouzioti I,, Hatzikamari M,, Litopoulou-Tzanetaki E,, Tzanetakis N . 2004. Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts. Int J Dairy Technol 58 : 3038.
35. Xanthoudidis S . 1919. Pimenika Kritis. Heraklion, Greece.
36. Prodromou K,, Thasitou P,, Haritonidou E,, Tzanetakis N,, Litopoulou-Tzanetaki E . 2001. Microbiology of “Orinotyri”, a ewe's milk cheese from the Greek mountains. Food Microbiol 18 : 319328.
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39. Bontinis TG,, Mallatou H,, Alichanidis E,, Kakouri A,, Samelis J . 2008. Physicochemical, microbiological and sensory changes during ripening and storage of xinotyri, a traditional Greek cheese from raw goat's milk. Int J Dairy Technol 61 : 229236.
40. Litopoulou-Tzanetaki E,, Vafopoulou-Mastrojiannaki A,, Tzanetakis N . 1989. Biotechnologically important metabolic activities of pediococcus isolates from milk and cheese. Microbiol Aliments Nutr 7(2): 113122.

Tables

Generic image for table
TABLE 1

Traditional Greek PDO cheeses

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
Generic image for table
TABLE 2

Effect of season and type of milk on the profile of the predominant NSLAB in batzos cheese ( )

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
Generic image for table
TABLE 3

NSLAB species in feta cheese manufactured in various parts of Greece

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
Generic image for table
TABLE 4

Species of LAB isolated from MRS agar plates exposed to the air of cheesemaking and draining-salting rooms at two creameries (A and B) making traditional Greek cheeses (mainly feta)

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
Generic image for table
TABLE 5

NSLAB composition of Graviera Kritis cheese

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012
Generic image for table
TABLE 6

NSLAB composition grown on cheese surface and interior of manura cheese throughout ripening

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012

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