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1 Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotelian University of Thessaloniki, 540 06 Thessaloniki, Greece
Nonstarter lactic acid bacteria in five batches of Feta cheese were studied throughout a 90-d ripening period. Low pH (5.19 to 4.56) of the cheese favored the growth of lactobacilli, which predominated over enterococci and pediococci throughout ripening. Lactobacillus plantarum was the predominant species that accounted for 47.8% of the isolates, and it seems that high NaCl-in-moisture of the cheese (>5.9%) favored the growth of this organism.
Four batches of Teleme cheese were also investigated through 180 d of ripening. Lactococci were found in curd and 5-d-old cheese (38.7% of the isolates), and lactobacilli predominated over lactococci, leuconostocs, and enterococci throughout ripening. The pH of the cheese ranged from 4.85 to 4.57; brine concentration was from 3.12 to 5.68%. The cheese environment possibly favored the growth of L. plantarum, which was the species most frequently (65.8% of the isolates) found in the cheese. Mean log counts of lactic acid bacteria ranged from 4.59 in curd to 7.95 (30 d) in Feta; counts in Teleme cheese ranged from 5.66 in cud to 8.14 at 60 d of ripening. These high bacterial counts suggest that nonstarter lactic acid bacteria play an important role in cheese ripening.
Key Words: lactic acid bacteria • Feta • Teleme • cheese
Submitted on October 16, 1991
Accepted on February 10, 1992
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